Kale Pesto Chicken Pasta

INGREDIENTS

• kosher salt
• 1 lb. box dry pasta
• 2 c. chopped kale
• 1 c. fresh basil, plus more for garnish
• 1/2 c. chopped walnuts
• 1/2 c. extra-virgin olive oil
• 2/3 c. freshly grated Parmesan
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 c. cherry tomatoes, halved
• 1 c. small fresh mozzarella balls
• 2 c. sliced cooked chicken
• Freshly grated Parmesan, for garnish

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
2. Make pesto: Combine kale, basil and walnuts in a food processor. Pulse until greens and nuts are finely chopped. Scrape down the sides, then add olive oil, Parmesan, garlic, lemon juice and salt. Run the processor until everything is blended together.
3. Pour pesto over pasta, then add tomatoes and mozzarella. Toss until combined. You can toss in the chicken at this point, or serve it on top of the pasta.
4. Serve with more fresh basil and Parmesan, if desired.