Spaghetti with Kale Pesto

Superfood kale pesto and whole wheat spaghetti get tossed with oven-roasted tomatoes, zucchini, Parmesan, and basil for a delicious vegetarian dinner.

2 cups chopped packed kale, stems and ribbed removed (about one small bunch)
1 cup packed basil
1 teaspoon sea salt
¼ cup toasted walnuts, chopped
2 cloves garlic, chopped
½ cup grated Parmesan cheese
1 large lemon, juiced and zested
½ cup extra virgin olive oil
½ cup pasta water

For the Pasta:
10 ounces whole wheat spaghetti (or pasta of choice)
2 small zucchini, julienned
1 large shallot, diced
10 ounces grape tomatoes, sliced in half
2 tablespoons olive oil
Sea salt and pepper, to taste
Pinch of red chili pepper flakes
Grated Parmesan and basil, for serving

View the full recipe at Parsnips + Pastries →