Spicy Kale & Lemon Pesto Orecchiette with Baby Heirloom Tomatoes

By GuidingVegan

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

Details

Servings 1
Adapted from meettheshannons.com

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