Kale Pesto Pasta with Shrimp

Name: Kale Pesto Pasta with Shrimp
Total time: 20 min
Yield: Serves 4 (serving size: about 1 1/2 cups)
Ingredients: 8 ounces uncooked whole-grain penne pasta; 12 ounces medium peeled and deveined frozen shrimp, thawed; ¼ cup sliced almonds, toasted; 2 teaspoons grated lemon rind; 4 ounces baby kale; 2 garlic cloves; ½ teaspoon kosher salt; ¼ teaspoon crushed red pepper; ¼ teaspoon freshly ground black pepper; 1 ½ ounces Parmesan cheese, grated and divided (about 1/3 cup); ¼ cup olive oil

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Making pesto out of leafy greens is a great way to pack lots of veggies into each serving of pasta. While traditional pesto uses basil, a kale pesto is equally hearty and fresh, plus it's loaded with antioxidants and protein. Make the pesto in advance if you're short on time and store it in the refrigerator, although it's best eaten the day of.

By Ann Taylor Pittman

Recipe by Cooking Light September 2016

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Kale Pesto Pasta with Shrimp

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