Kale and Pesto Pasta

By Jen Pinkston
May 27, 2016
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Author Notes: I’m not throwing in the towel on real noodles, but these spiralized zucchini noodles were totally delicious and such a great way to eat a carb-free meal that feels totally indulgent, but isn’t. Oh and that kale pesto? To die for. Like I could have, and may have, eaten it with a spoon! Jen Pinkston

Serves: 2 people

  • 2 Medium Zucchini's spiralized
  • 2 large handfuls of Kale
  • 1 cup olive oil
  • 3 Cloves garlic
  • 1 teaspoon salt
  • 1/4 cup pistachios or pine nuts
  1. In food processor, combine all of your pesto ingredients and blend until combined.
  2. Heat a saute pan over medium heat and add a large scoop of your pesto. Cook the noodles in the pesto for 5-7 minutes, or until the noodles are warm and cooked through.
  3. Serve with extra pesto and top with sea salt!

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