Kale Pesto Pasta with Chickpeas

I love pesto and like to switch up how I make it every season.  This is a simple way to use fresh spring greens for a bright green pesto with chickpeas to make things a little more interesting.  DSC_0367

What to buy (serves 3-4):

  • 2 cups packed kale leaves, stems removed
  • 2 cups basil leaves
  • salt and pepper, to taste
  • 1/3 cup pine nuts
  • 2/3 cup olive oil
  • 4 cloves garlic
  • 1/2 cup parmesan, grated
  • 15 ounce can chickpeas, drained
  • 12 ounces shell pasta, cooked according to package directions

What to do:

  • in a blender or food processor, combine the kale, basil, salt and pepper
  • pulse until kale leaves are finely chopped and drizzle in the olive oil with the motor running
  • add the pine nuts and garlic and process again, then add the cheese and pulse to combine
  • toss with pasta and chickpeas and serve immediately


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