The pesto in this dish is made with blanched lacinato kale (the blanching removes that bitter edge kale can have), pecorino cheese, pine nuts, garlic, extra-virgin olive oil, and lemon juice. We toss it with cavatappi pasta, a ridged corkscrew shape that picks up and holds a lot of sauce (and thus flavor). We throw in a few currants for a sweet touch.
Pecorino Romano cheese
Chile pepper flakes
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.