Tis The Season To Love Kale Pesto With Farfalle!
Check out this brilliantly healthy and time-saving recipe designed to use leftovers from the Lemony Kale Salad.
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Cooking tools:
- Blender
- Stove
- Pot
- Slotted spoon
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 10 ounces dried farfalle
- Sea salt
- 1 pound green beans, topped
- 1/2 recipe Lemony Kale Salad
- 1/4 cup extra virgin olive oil, divided
- Juice of 1 lemon
- 2 cloves garlic
- 1/4-1/2 cup pasta water
- 1/4 cup parmesan cheese
Ready to cook this?
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