|1||cup||sun-dried tomatoes (stored in OLIVE oil)|
|1⁄4||cup||reserved olive oil from Sun-dried tomato jar (or any olive oil)|
|1⁄4||cup||parmesan (or nutritional yeast if vegan)|
|1||garlic clove minced|
|1||box||Catelli gluten free penne (approx 4 cups)|
|3||cups||artichoke hearts (stored in water) chopped|
|1⁄2||head||kale stemmed and chopped into small pieces|
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