Warm Kale Pesto Pasta by Foodie’s Chef Laura Brennan

Name: Warm Kale Pesto Pasta by Foodie’s Chef Laura Brennan
Ingredients: u00be pound green kale, on-the-stem ((approximately 12-16 ounces)); u00bd cup onion and/or shallot, finely chopped; 2 medium cloves of garlic, peeled and thinly sliced; 3-4 tablespoons extra virgin olive oil, divided; u00bc level teaspoon of fennel seeds, coarsely chopped; u00bd cup (8 tablespoons) toasted walnuts, coarsely chopped and divided; u00bd cup (8 tablespoons) grated parmigiana cheese, divided; 4-5 teaspoons Kosher salt, divided; Fresh ground black pepper; 12 ounces dried rigatoni pasta or other shape; Optional: a pinch of hot red pepper flakes, or to taste

foodiesmarkets.com

There’s a big, wide world of uncooked kale recipes out there. And I readily admit to not liking raw kale, it’s way too chewy for me. I do however, both cook with and eat kale: I chiffonade it...

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