Dino Goat Cheese Pesto Pasta

Something about this pasta. It’s like a bowl of happiness. Let me tell you a tiny bit about my day… it was exhausting. And this lovely bowl of pesto pasta turned my exhausted mush of a self into a relaxed, calm, satisfied human being again. There’s no better way to understand except to try it yourself. You too shall see sometimes it’s the simplest meals that are the best.

1 pound Dino kale

2.5-3 ounces of goat cheese

1 small shallot

3 garlic cloves

1/3 cup olive oil

1/32 of a lemon, juice

1/4 teaspoon coarse salt

1 teaspoon ground black pepper

1 package angel hair pasta/spaghetti/gluten free substitute

Bring a pot of water to a boil and add in the shallot and 1 of the garlic cloves. Boil for two minutes. Scoop them out and place them in a food processor, along with the remaining garlic and olive oil, pulse for a few seconds until shallot is minced. Derib the kale and wash it, then add it to the boiling water for 20 seconds. Scoop out the kale and drain the excess water. Cook the pasta in the same water (it’s okay if you couldn’t get every last piece of kale out). Add the drained kale to the food processor along with the lemon juice, salt, pepper, and cheese. Taste the pesto and adjust for seasoning- a little more lemon, salt, pepper, ect. Drain the pasta and add it back to the pot, pour in the pesto, toss until all pasta is covered. Serve with a little more goat cheese over top.

Serves 5-6

Recipe adapted from Heidi Swanson