Kale Pesto Shrimp Pasta

The kale I bought at the Farmer’s Market that was so tender I didn’t even have to blanch it. But if you are using supermarket kale, start by deveining and blanching it in salted water for a couple of minutes, then drain and squeeze out as much of the water as possible.

In the food processor, place one clove of garlic, a generous shake of kosher salt, and a small handful of pine nuts, chopped walnuts, or slivered almonds and pulse until finely minced. Add the kale, and with the machine running, slowly pour some extra virgin olive oil in until you achieve a smooth runny consistency.

Next, throw in quarter cup or more of grated parmesan and pulse a couple more times. If your pesto isn’t runny enough simply add some more olive oil. Salt and pepper to taste.

Salt and pepper the peeled shrimp and cook over medium low heat until barely cooked though then set aside on a cold plate. Once your pasta is cooked and drained, combine in a large bowl