Ingredients
1
box (14.5 oz) uncooked multigrain or whole-grain rotini or rotelle pasta
1
bunch (8 oz) fresh kale, ribs removed (6 cups)
1
cup packed fresh basil leaves (from 1-oz box)
2
cloves garlic
2
tablespoons olive oil
1/4
cup reduced-sodium vegetable broth
1/3
cup lemon juice
1/4
cup toasted pine nuts
1/8
teaspoon crushed red pepper flakes
1/2
teaspoon salt
1/4
teaspoon pepper
1/2
cup shredded Parmesan cheese
Preparation
Cook pasta as directed on package, reserving 1/4 cup of pasta cooking water; drain well.
Meanwhile, in food processor, place all remaining ingredients except Parmesan cheese. Cover; process about 1 minute, stopping occasionally to scrape sides, until smooth.
Return pasta to saucepan. Stir in reserved pasta water and pesto from food processor; toss to mix. Serve immediately with Parmesan cheese sprinkled on top.
