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Sun-Dried Tomato Pesto Pasta Salad with Kale and Artichokes

Prep Time

5 Mins

Cooking Time

20 Mins


1cupsun-dried tomatoes   (stored in OLIVE oil)
1cupfresh basil  
14cupreserved olive oil from Sun-dried tomato jar   (or any olive oil)
2Tpine nuts  
14cupparmesan   (or nutritional yeast if vegan)
1garlic clove   minced
1boxCatelli gluten free penne   (approx 4 cups)
3cupsartichoke hearts   (stored in water) chopped
12headkale   stemmed and chopped into small pieces
12tspblack pepper  


Add stemmed and chopped kale to a colander and place in the sink.

Cook pasta according to instructions.

When finished, pour pasta and water over kale to wilt kale.

Add kale and pasta back to pot and top with artichoke hearts.

Place all pesto ingredients into a blender or food processor and process until well combined.

Add pesto to pot and stir so pasta, artichoke hearts and kale are coated.

Top with salt and pepper.

Store in refrigerator to cool and allow flavours to meld for at least 1 hour.

Serve warm or cold.


The Healthy Maven