Recipes
Kale Pesto Pea Pasta
By McKenna Ruzga
This light and refreshing twist on a classic pesto is one of the tastiest ways to get your greens! Keep it vegetarian friendly by enjoying as-is, or add your favorite protein for an even heartier meal.
INGREDIENTS
1 package Taste Republic Gluten-Free Fusilli
1 cup peas
1/2 cup pine nuts
1 cup basil leaves
3 large kale leaves, stems removed
1–2 cloves garlic (optional)
Juice of 1/2 lime
1 teaspoon salt
1/2 cup avocado oil
DIRECTIONS
To make the pesto, add pine nuts, basil, kale, garlic, lime juice, salt, and avocado oil to a food processor. Blend until smooth.
Cook Fusilli and peas in boiling water for about 3 minutes, or until the pasta reaches your desired texture.
Drain the Fusilli and peas, then toss with the pesto until evenly coated.
Serve and enjoy!
