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Kale Pesto Farfalle

Kale Pesto Farfalle

Kale Pesto Farfalle

  • Prep
  • Cook
  • Skill



1 box Farfalle pasta

2 cups torn kale leaves, stems removed

1 cup fresh basil leaves

1 clove garlic

¼ cup toasted walnuts

5 + 1 tablespoons extra virgin olive oil

2 tablespoons lemon juice

Salt and pepper to taste

½ cup Romano Cheese

½ Lb. Medium shrimp peeled and deveined



  1. 1 Bring a large pot of water to a boil and cook pasta according to box directions.
  2. 2 In a food processor, combine the kale leaves, basil, garlic walnuts and salt. Pulse until finely chopped.
  3. 3 While the processor is still running, add in the olive oil and lemon juice. Scrape down the sides process again.
  4. 4 Add the cheese and pulse to combine.
  5. 5 In a large skillet heat remaining olive oil over medium-high heat, season the shrimp with salt and pepper then sear on both sides for approximately 30 seconds or until the shrimp are cooked through.

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