Spicy Kale Pesto Pasta

This is one of my favorite recipes.  It was one of the first recipes I cut out of my magazines.  When I go to the grocery store I bring my recipes so I can make sure I get everything I need and do not miss anything (I have been known to miss writing down items that I need to get).  On one grocery trip I left it in the cart and it was never to be seen again. It took about five or six times making it before I remembered all the ingredients, and I was able to get the with the measurements correct.

Spicy Kale Pesto Pasta

1 bunch of kale
1/3 cup almonds, preferably roasted
less than 1/4 cup of lemon juice
1/3 cup Parmesan Cheese
Olive Oil
8 oz Whole Wheat Penne Pasta
1/8 tsp red pepper flakes (or more if you like spicy)
1 can Cannellini Beans, rinsed

• Cut long stems off kale to make easier to steam.
• Steam kale for 7-10 min, until kale is tender, but not wilted 
• Cook pasta according to the package. 
• Remove thick veins from middle of the kale and lightly chop, set aside.
• Put almonds in a food processor until ground. 
• Put kale in food processor and pulse until almonds and kale are mixed together. 
• Put the lemon and Parmesan cheese in to the food processor, and blend until mixed well. 
• While the food processor is running, drizzle in olive oil until the pesto is the right consistency.
• Heat a tsp of oil in large pan at medium heat add red pepper flakes, heat for 1 minute. 
• Add pesto stir for 1 min, then add pasta and beans. Keep stirring until completely heated. 
• Serve immediately and enjoy! 

If you are not into spicy, you can omit the red pepper flakes. We serve this about once a month, and my 2 1/2 year old son enjoys eating this pasta dish. I omit the red pepper flakes from the recipe and then add on my own dish.