Ingredients:
8 oz - kale, chopped
4 oz - pistachios
4 Tbsp - Extra virgin olive oil
2 cup - water
4 cloves - garlic
To
taste - salt and black pepper
Directions:
1.
Remove the shell from the pistachios and place them into a food
processor. Mix until chopped into fine pieces. Add the kale and
garlic cloves to the food processor and begin mixing (the kale may need to be
added in two parts depending on the size of your food processor). Slowly
add the water into top of the processor as the kale is mixing. Once all
of the water has been added, slowly add the extra virgin olive oil while the
processor is mixing. Season to taste with salt and black pepper, and
place into a small pot on the stove.
2.
Place a large pot of water on the stove over high heat. Bring to a
boil. Once boiling, add the Viviana Gluten-free Sweet Potato Pasta and
cook until al dente. While the pasta is cooking, place the kale pesto on
medium heat, stirring often (if the pesto becomes too thick add more water).
3.
Use a colander to drain the pasta and rinse thoroughly with water.
