Ingredients

The following ingredients have 4 Servings
  • 1 cup sun-dried tomatoes (stored in OLIVE oil)
  • 1 cup fresh basil
  • 1/4 cup reserved olive oil from Sun-dried tomato jar (or any olive oil)
  • 2 tbsp pine nuts
  • 1/4 cup parmesan (or nutritional yeast if vegan)
  • 1 garlic clove, minced
  • 1/4 cup of water
  • 1 box of pasta (approx 4 cups)
  • 3 cups artichoke hearts (stored in water), chopped
  • 1/2 head of kale, stemmed and chopped into small pieces
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Instruction

  • Add stemmed and chopped kale to a colander and place in the sink.
  • Cook pasta according to instructions.
  • When finished, pour pasta and water over kale to wilt kale.
  • Add kale and pasta back to pot and top with artichoke hearts.
  • Place all pesto ingredients into a blender or food processor and process until well combined.
  • Add pesto to pot and stir so pasta, artichoke hearts and kale are coated.
  • Top with salt and pepper.
  • Store in refrigerator to cool and allow flavours to meld for at least 1 hour.
  • Serve warm or cold.