kale pesto and ricotta pasta

This is such a fast, easy and incredibly flavorful dish that I cannot get enough of!

hope this makes your belly smile…

Adapted from Heather Christo

Ingredients

  • 4 c. organic kale, stems removed
  • 2 garlic cloves
  • 1 lemon, juiced
  • 1/8 to 1/4 t. red pepper flakes, depending on your preferred level of spiciness
  • ¼ cup of olive oil
  • ¼ c. grated Parmesan cheese
  • Sea salt to taste
  • 1 lb. 100% whole wheat pasta of your choice
  • 4 oz. whole milk ricotta
  • olive oil
  • red pepper flakes

Directions: Prepare the pesto in a food processor.  Add all ingredients, pulsing until combined (but not pureed).  Season with sea salt to taste.  Cook pasta in salted water.  Drain the pasta and return it to the pot in which it was cooked (off heat).  Stir the pesto into the hot pasta.  Plate and top with a generous dollop of ricotta.  Sprinkle with sea salt, a few red pepper flakes, and drizzle with olive oil.  If you like things spicy, add a bit more red pepper flakes.

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