RECIPE BY KATIE FROM THE ALL NATURAL VEGAN
- 4-6 kale leaves
- 1 cup packed basil
- ½ cup walnuts
- ¼ cup nutritional yeast
- 3 cloves garlic
- Juice from 1 lemon
- 1 red bell pepper (or sweet snacking peppers)
- 1 box Big Green Organic Food buckwheat penne
- Cook the buckwheat penne according to package instructions.
- In a blender combine kale leaves, basil, walnuts, nutritional yeast, garlic, and lemon juice. Blend until smooth.
- Chop the bell pepper into bite size pieces.
- Add the pasta and bell peppers to a large bowl and cover with the kale pesto. Toss and enjoy!