Kale Pesto Lentil Pasta with Sun Dried Tomatoes and Mushrooms

Ingredients

For the Pesto:

1 head of fresh kale, trimmed
1 tablespoon of pine nuts
½ peeled shallot
1 garlic cloves
juice of 1 lemon
½ cup of shredded parmesan cheese
½ to ¾ cup of olive oil
Kosher salt and fresh cracked pepper to taste

For the Pasta:

1 tablespoon of olive oil
1 peeled and small diced sweet potatoes
2 cups of sliced baby portabella mushrooms
4 finely minced cloves of garlic
½ cup of sliced sun dried tomatoes
8 ounces of gluten-free lentil penne pasta
½ cup of shredded parmesan cheese
1 teaspoon of fresh thyme leaves
Kosher salt and fresh cracked pepper to taste

Preparation

Pesto: Add the kale, pine nuts, shallot, garlic, lemon juice, parmesan, and salt and pepper cheese to a food processor and process on low until combined and then on high speed while slowly pouring in the olive oil. Once it becomes a thick paste, but is slightly runny then remove and set aside.

Pasta: In a very large sauté pan over medium high heat with 1 tablespoon of olive oil add in the sweet potatoes and cook for 5 to 6 minutes or until lightly browned.

Next, add in the mushrooms and cook for another 5 to 6 minutes or until the mushrooms are browned.

Add in the garlic and tomatoes and sauté for 2 to 3 minutes. Set aside and keep warm.

Cook the pasta in a large pot of boiling salted water for 8 to 10 minutes or until al dente.

Drain the pasta and add it to the sauté pan with the vegetables and pour in the pesto.

Cook for 2 to 3 minutes and adjust the seasonings with salt and pepper.

Transfer the pasta to a bowl and garnish with parmesan cheese and thyme leaves.

Recipe created by Chef Billy Parisi