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Ingredients

2 tablespoons kosher salt, divided, or more to taste 1 bunch kale, stemmed 1 tablespoon pine nuts 1 tablespoon freshly grated Parmesan cheese 1 clove garlic, chopped 5 tablespoons extra-virgin olive oil, divided 1 clove garlic, minced ¼ teaspoon red pepper flakes 3 large zucchini, cut into noodle-shape strands 7 ounces frozen petite peas

Nutrition Info

205.4 calories carbohydrate: 27 g cholesterol: 1.1 mg fat: 8.7 g fiber: 7.1 g protein: 10.3 g saturatedFat: 1.4 g servingSize: - sodium: 3635 mg sugar: 6.9 g transFat: : - unsaturatedFat: : -

Bring a large pot of water and 2 tablespoons salt to a boil. Add kale and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on paper towels.
Place kale, pine nuts, Parmesan cheese, and chopped garlic in a food processor. Pulse about 5 times, slowly drizzle in 1/4 cup olive oil. Season with salt.
Heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Cook and stir the minced garlic and red pepper flakes until the garlic is fragrant, about 30 seconds. Add the zucchini and toss until just tender, about 2 minutes.
Remove the saucepan from heat and add peas and the kale pesto, toss to combine.

4 servings

Kale pesto is my new thing and I love it in this zucchini pasta dish! Enjoy.