RETURN OF THE LEFTOVERS!
Thankfully I had a ton of leftover pesto from yesterday, so I put it to good use! I tried it with Rotini pasta, and threw in a bunch of additional veggies. The same pesto recipe is below, but with some major pasta additions.
I added asparagus, canned diced tomatoes, and zucchini in addition to the kale, peas, and mushrooms from the previous day. It ended up being about half pasta, and half veggies… but it was absolutely amazing!
For the Pasta
1/2 Box Whole Wheat Rotini (Gluten free Rotini would also be amazing!)
1 cup Kale
2 cup mushrooms
1 14 oz can of petite diced organic tomatoes
1/2 cup frozen peas
1/2 bunch asparagus (about 1.5 cups) diced
1/2 zucchini (3/4 cup) diced
For the Pesto
2 cups kale
1 cup fresh basil
1/2 cup walnuts
5 cloves of garlic
1/4 cup parsley
1/2 olive oil
1/4 cup water
To Make The Pasta
In a large pot, bring 8 cups of water to a boil. Add pasta, salt water slightly, and cook.
In another large saucepan, add 1 tbsp olive oil and sauté the mushrooms, asparagus, zucchini, and frozen peas about 15 minutes until they are nice and soft. Hit it with some salt and pepper. Once cooked, fold in the tomatoes (juice and all!) and add 1 cup kale until its wilted (about 5 minutes) and all veggies are soft.
To Make The Sauce
In the food processor combine 2 cups kale, fresh basil, fresh parsley, garlic, and toasted walnuts from above. Pulse on high, and stream in the olive oil while the pesto is mixing. Do a little taste test, and if the pesto needs a smoother consistency, then pulse again and slowly add in the water. I added about 1/4 cup.
When pasta is done cooking, strain and add it to the saucepan with the sauteeing veggies. Then fold in 1 cup of pesto and mix!
This makes about 4 servings – so dinner last night, and lunch for the rest of the week!