Tomato Kale Pesto Pasta
Ingredients
- 2 cups fresh baby kale (2 ounces)
- ½ cup fresh basil leaves
- ⅓ cup canned reduced-sodium chickpeas
- 1 ½ ounces Parmesan cheese, finely shredded
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, quartered
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 6 ounces whole-grain penne pasta
- 3 cups seeded and chopped tomatoes (6 medium)
- 1 pinch Shaved Parmesan cheese
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