Dennis Prescott, (our June Pasta Spotlight) was nice enough to share this delicious pasta recipe with us. This dish brings together some of our favorite summertime ingredients and is on the table in minutes. Serve it the next time you’re entertaining guests, or for an easy weeknight meal.


  1. In the base of a food processor, combine your kale, basil, and sea salt, and pulse until finely chopped, scrapping down the sides if necessary. With the motor running on low, drizzle in your olive oil. Add your garlic and pine nuts, and pulse again. Add the cheese and rock it out a third time. Scrap into a bowl and set aside.
  2. Bring a large saucepan of salted water to the boil. Cook your pasta according to the package instructions (al dente please). Drain, reserving a small bit of cooking liquid.
  3. Toss the cooking pasta with your 1 cup of your pesto (or more, depending on your pesto love), and 2 tablespoons of reserved cooking liquid.
  4. Serve up into six plates and top each with 2 1/2 TBSP of pesto, 1 teaspoon of chili flakes, a sprinkle of parmesan, and a drizzle of olive oil. Enjoy!

Makes 6 servings. Per serving: 512 calories, 20 g total fat, 5 g saturated fat, 62 g carbohydrate, 19 g protein, 4 g dietary fiber, 3 gm sugar, 387 mg sodium, 20 mg cholesterol.

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