Kale Almond Pesto Pasta
Serves 410 mins prep5 mins cook
A delicious and simple dairy-free pesto made with kale and almond butter, topped on chickpea pasta with fresh ingredients.
0 servings
What you need
Instructions
1: Chop the lacinato kale and remove the stems. 2: In a food processor, combine kale, garlic, lemon juice, olive oil, Himalayan salt, red pepper, and almond butter. 3: Process until smooth. 4: Cook chickpea pasta according to package instructions. 5: Toss the cooked pasta with the pesto and top with arugula, tomatoes, curried chickpeas, sugar snap peas, and toasted almonds.View original recipe