Shrimp Pasta with Kale and Walnut Pesto

Here’s a simple dinner for two that combines the best of healthful, hearty, and homemade goodness. Did I mention so light and flavorful? C’mon, you already know the nutritional wonders of kale, and you can pump up both the good-for-you factor and the flavor of this mighty green by turning it into pesto with garlic, walnuts, olive oil, and cheese—that’s it.

Need a little more protein? Just add shrimp. Mmmmm.

Serves 2

Ingredients

• 2 cups (packed) chopped kale
• 1/4 cup broken walnut pieces
• 2 garlic cloves, finely chopped
• 1/4 cup extra virgin olive oil plus 1 tbsp
• 1/4 cup finely grated Parmigiano-Reggiano
• sea salt
• freshly ground black pepper
• 4 oz mini penne
• 1/2 lb peeled, deveined medium shrimp (32–36 count)
• 1/2 tsp finely chopped lemon zest
• fresh lemon juice, for serving

Preparation

1. Place the kale, walnuts, and garlic in a food processor. Grind until finely chopped. Scrape down the sides of the bowl.
2. With the motor running, slowly pour in 1/4 cup olive oil. Scrape down the sides again and process until smooth. Transfer the pesto to a large bowl and stir in the Parmesan cheese. Season with salt and pepper.

Kale, Walnuts, and Garlic Ready to Grind

After Grinding

Oil Added

Cheese Added

1. Cook the penne in a pot of boiling, salted water until al dente, 7-8 minutes. Drain and add to the bowl with the pesto. Stir well to combine.
2. Meanwhile, heat a medium skillet over medium-high heat and add the remaining 1 tablespoon of olive oil, swirling to coat. Add the shrimp and lemon zest and season with salt and pepper. Sauté 3-4 minutes, stirring a few times, until the shrimp is pink and just cooked through. Stir the shrimp mixture into the pesto mixture.

Shrimp Mixture

Pesto Pasta Mixture

Divide the pasta and shrimp between two bowls and squeeze fresh lemon juice on top. Serve right away.

Shrimp Pasta with Kale and Walnut Pesto