Pasta with Kale & Pumpkin Seed Pesto
12 months + up
Makes 4-8 servings
1 medium bunch kale, center ribs and stems removed
1 small garlic clove, optional
1/2 cup toasted pumpkin seeds
1/2 cup grated Parmesan cheese, plus more for serving
1/4 teaspoon each salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1 lb. your favorite kid-friendly pasta shape (gluten-free if necessary)
Bring a large pot of salted water to a boil. Add the kale and cook until bright green, 30 seconds. Transfer the kale to a colander (reserve the cooking water); squeeze dry when cool enough to handle. Transfer kale to a food processor, add garlic if using, pumpkin seeds, Parmesan, salt and pepper, and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add lemon juice and season with additional salt and pepper if you’d like.
Bring the reserved cooking water to a boil and cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Add the pesto and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve the pasta sprinkled with additional Parmesan.
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