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
If using potatoes instead of zucchini, cover the potatoes with cold water and bring them to a boil. Simmer about 25 minutes or until just tender.
4 Yukon Gold or other boiling potatoes (not russet) (about 1 pound)
Then drain, peel, and coarsely chop the potatoes and set aside.
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
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 (or the roughly chopped potatoes) with about half of the pesto at first; see if you need more.
Timing: 25-45 minutes, depending if you use potatoes (longer) or zucchini (shorter)
Nutrition: Whole-food unprocessed
Gluten-free if gluten-free pasta used