Spicy Kale & Lemon Pesto Orecchiette with Baby Heirloom Tomatoes

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Ingredients

  • Pesto
  • 2/3 cup Fresh Basil Leaves
  • 1/2 cup Raw Kale Leaves, remove the stems
  • 1/2 cup Fresh Thai Basil Leaves (you can substitute regular sweet basil)
  • 1/4 cup Fresh Parsley Leaves
  • 2/3 cup Olive Oil
  • 3 cloves Garlic, minced
  • 2 tablespoons Nutritional Yeast
  • 2 tablespoons Lemon Peel, grated
  • 1/3 cup Lemon Juice
  • 2 tablespoons White Wine
  • Pasta
  • 1 Package of Orecchiette Pasta (we like this pasta best with pesto because the little shells or “ears” fill up with the sauce)
  • 8 – 10 Baby Heirloom Tomatoes
  • 1/4 cup Raw Pine Nuts
  • 1 – 3 teaspoons Red Pepper Flakes (depends on how spicy you like it)
  • Vegan Parmesan to sprinkle over the top
  • Salt and Pepper to taste

Preparation

Step 1


Prepare pasta. In your fierce food processor, blend all your Pesto ingredients until it’s a smooth paste. Quarter your Tomatoes.

Combine

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