Kale & Walnut Pesto Pasta

🥬Ingredients:
(Serves 4)
-5.8 oz of egg tagliatelle pasta (came in a 8.8 oz package)
-3 cups of lightly packed kale
-1 garlic clove
-1/2 cup extra virgin olive oil
-1/2 cup walnuts
-1/4 cup parmesan cheese
-2 tbsp meyer lemon juice
-2 tbsp fresh parsley
-1/2 tbsp maple syrup
-1/4 tsp lemon zest
-1/4 tsp sea salt
-1/4 tsp pepper
-Pinch of red pepper flakes
-Parmesan cheese for serving

🥬Directions:
-Bring a large pot of water to a boil.
-In a food processor add garlic and walnuts. Pulse so garlic is minced.
-Add parmesan cheese, red pepper flakes, lemon zest, sea salt and pepper. Pulse until just combined.
-Add parsley, maple syrup, lemon juice and kale. Pulse until the kale is finely broken up.
-While the food processor is running, slowly add half of your olive oil. Scrape anything on the walls of the food processor down so everything is close to or below the blades. Run food processor again and slowly add the remaining olive oil. Stop once everything is fully incorporated.
-Salt the water. Boil noodles until al dente. The kind I had took 6 minutes. Save a tablespoon or two of pasta water. Drain.
-In a pan on medium low heat add your kale and walnut pesto, pasta water and noodles. Toss noddles in pesto. Plate and top with parmesan cheese. Enjoy!

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