whole wheat pasta

Directions :

1. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water.
2. Add the kale to the boiling water and stir for 15 seconds, or until wilted and deep green. With a slotted spoon, transfer it to the bowl of ice water. Reserve the cooking water in the pot.
3. Squeeze the kale with your hands to remove excess water.
4. In a food processor, pulse the cashews and garlic a few times until finely chopped. Add the kale and Parmesan, and pulse until they are also finely chopped. Scrape down the sides of the bowl with a spatula as necessary. Best restaurants near me
5. With the motor running, pour in the olive oil. Add the salt and pepper. If needed, add water, 1 tablespoon at a time, to bring the pesto to the desired thickness. Taste the pesto and add additional salt and pepper if needed.
6. Return the pot of water used to blanch the kale to a boil. Add the pasta and cook for 7 to 10 minutes, until al dente.Scoop out and set aside 1 cup of the pasta cooking water. Drain the pasta in a colander.
7. Return the pasta to the empty cooking pot and toss with the lemon juice. Add 1 cup or more pesto, to taste, and toss again. If the pesto seems dry, add a little of the pasta cooking water, 1 tablespoon at a time, until the sauce coats the pasta. Stir in the mozzarella pieces and serve.