Sun-dried Tomato and Kale Pesto Penne - alive magazine
Plan smartly and make pesto ahead of time so that when it comes time to cook, it’s really just about assembly. Add smoky flavour by tossing in a few grilled…
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Ingredients
- 2 large bunches kale
- 1 cup (250 mL) chopped sun-dried tomatoes (rehydrated if using dried)
- 4 garlic cloves, minced
- 1 cup (250 mL) extra-virgin olive oil
- 1/3 cup (80 mL) grated Parmesan
- 1/3 cup (80 mL) toasted walnuts (optional)
- 3 large portobello mushrooms
- 1 tsp (5 mL) extra-virgin olive oil
- 1 lb (450 g) whole wheat penne, or your favourite pasta
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