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
![Kale Pesto Lentil Pasta with Sun Dried Tomatoes and Mushrooms](https://marketing.heinens.com/content/uploads/2017/03/Kale-Pesto-Pasta-Still-Image-e1593009060272.jpg)
Kale Pesto Lentil Pasta with Sun Dried Tomatoes and Mushrooms
Servings: 4