Macaroni with Kale Pesto

Ingredients

1 bunch lacinto kale, stemmed and chopped coarsely
2 tbsp walnuts, toasted
2 garlic scapes (or cloves), diced
1/2 cup extra-virgin olive oil
1 tbsp lemon juice
2 oz parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
6 oz elbow macaroni, prepared

Directions

1. Bring a large pot of water to boil and fill a large bowl with ice water. Working in batches, submerge kale in boiling water for 15 seconds then immediately plunge in ice water for 15 seconds. Drain and press kale to remove extra water.
2. Place kale, walnuts, garlic into a food processor.
3. Pulse until coarsely chopped then slowly add olive while processor is running until pesto is smooth. You may need more or less oil.
4. Put pesto into a large bowl and mix with lemon juice, cheese, salt, and black pepper.
5. Combine pesto and macaroni and enjoy!

Adapted from August 2017 Cooking Light Rigatoni with Kale Pesto.