Kale Pesto Caprese Pasta Salad

Kale Pesto Caprese Pasta Salad from We are not Martha

  • 3 C kale, washed with ribs removed
  • 3/4 C basil
  • 2 cloves garlic, peeled
  • 1 T lemon juice
  • 2 t pine nuts
  • 3/4 C extra-virgin olive oil
  • 1/4 C grated parmesan cheese
  • 1/2 lb. whole wheat penne
  • 1 C grape tomatoes, sliced
  • 1 C mozzarella balls, sliced

1) Put kale, basil, garlic, lemon juice, and pine nuts in a blender. Blend together until finely chopped. And then slowly stream in olive oil with blender running, until mixture is smooth. Scrape down the edges of the blender. Test the pesto... If you like a thinner consistency, add a little bit more olive oil. Stir in parmesan cheese.
2) Bring a pot of salted water to a boil and stir in the penne. Cook until al dente, drain, and put pasta in a large bowl.
3) Top pasta with sliced tomatoes, sliced mozzarella, and the pesto. Mix well.

(serves 4)