Kale Pistachio Pesto and Gluten Free Sweet Potato Pasta

Ingredients:

1 8 oz Gluten-free Viviana Sweet Potato Pasta

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.

4.  Plate the VivianaGluten-free Sweet Potato Pasta and top with the kale pistachio pesto.