When summer’s heat starts to kick in, the last I feel like doing is turning on the oven. I want something easy and nutritious that can be whipped up with as little heat as possible, please and thank you.
Pesto pasta is one of my favorite easy meals to make in the summertime. It takes all of ten minutes to whip up a fresh pesto that bursting with flavor and outside of waiting for the water to boil, cooking pasta is a cinch.
Instead of going the traditional basil route, this pesto features kale for an extra boost of vitamins and fiber. I based it off of Kate’s Kale Pesto Pizza, which has quickly become a staple in our house. In addition to kale, it combines pecans with fresh garlic and lemon juice for a slightly different twist on pesto that we adore.
To keep with the summer theme, we’re tossing in burst cherry tomatoes which are also prepared on the stovetop and take just 10 minutes to cook.
The whole combination is simple enough to make on a weeknight but still flavorful enough to please any palate. If you’re not into pecans, feel free to substitute walnuts or pine nuts or use toasted pepitas to make it nut-free.
We like to top our pasta with a sprinkle of grated parmesan cheese and fresh basil. If you’re dairy-free, you can omit the parmesan. It will still be just as delicious without it!
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