Pasta with Kale Pesto and Zucchini

Photo by Jules on flickr

By the Gracious Vegan

This is an easy dish that will get more rave reviews than the level of effort suggests it should. The secret is the lemony-briny flavors in the kale pesto. The pasta and zucchini serve as an excellent base, although you could go all-pasta, all-zucchini, pasta-and-potatoes, or other bases that I haven't thought of.

Makes 4 servings

Start the pasta water boiling.

Make kale pesto

Place in a food processor and chop.

• 2 garlic cloves, peeled

Add remaining ingredients and process until desired smoothness is achieved.

• 5-6 cups chopped kale, stems removed (about 4 oz.)

• 3/8 cup blanched almonds (whole or slivered)

• 3-6 Tablespoons water (start with 3)

• 2 Tablespoons tahini

• 1 Tablespoon capers, drained

• 1 Tablespoon nutritional yeast (What is Nutritional Yeast?)

• 1 Tablespoon lemon juice + 1 teaspoon lemon zest

• 1/4 teaspoon salt

• 1/8 teaspoon red pepper flakes

Cook and drain the pasta as directed on package. Add zucchini to the pasta pot during the last 4 minutes of cooking.

• 8 ounces dry pasta of your choice (chunky or long)

• 3 small or 2 medium zucchini, diced

Toss pasta and zucchini with about half of the pesto at first; see if you need more. 

Timing: About 30 minutes

Gluten-free if gluten-free pasta used