This Gluten-Free Garlic Kale Pesto Pasta is made with Green Lentil Spaghetti Pasta - the pesto + lentil pasta combo is it full of flavor and boasts 21 grams of protein and 12 grams of fiber!
Author: Kaylee Pauley
1 16ozbox Green Lentil Spaghettior pasta of choice
1/2large ripe avocado
⅓cupgrated Parmesan cheese
crushed red pepper
Add kale, avocado, pecans, parmesan cheese, garlic, lemon juice, sea salt and black pepper to the bowl of a food processor. Process on high for 15-20 seconds, stopping to scrape down the sides and add water until the pesto reaches prefferred consistency. Taste and add more seasonings if needed.
Meanwhile, cook the pasta according to package directions.
Once pasta has cooked and water is drained, add pesto to pasta and toss until pasta is well coated.
Divide evenly among 3-4 pasta bowls (depending on how hungry you are), garnish with crushed red pepper and additional Parmesan cheese and enjoy!
Nutrition info is calculated as 4 servings, but whether it feeds 3 or 4 will depends on how hungry you are and if you're serving with a salad or side :)