A fresh way to use up a late spring bounty of kale. I used lamb for protein but you could use ground beef or even a vegetarian ground meat substitute. Serve with a greek salad!
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Ingredients
-1 lb pasta of any shape- I used penne
-3 cups chopped kale
-2 cups packed mint leaves
-3/4 cup olive oil
-1 clove garlic
-1 lb ground lamb, beef, or meat substitute
-1/2 cup crumbled feta
Directions
Cook pasta in a large pot of salted water until al-dente. Drain, reserving 1/4 cup cooking water.
In a food processor or blender, pulse kale, mint, olive oil, and garlic until blended. Season with salt and pepper to taste.
In a skillet, cook ground meat until browned. Drain if needed. Mix in pesto & cooked pasta + pasta water. Top with feta.
Enjoy!