Roasted Garlic Kale Pesto Pasta

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INGREDIENTS
FOR THE PESTO

3 cups kale
1/3 cup extra vìrgìn olìve oìl
1/4-1/3 cup toasted walnuts
1/2 cup freshly grated parmesan cheese
2 TBSP water
3 TBSP lemon juìce
zest of 1 lemon
1/2 head of roasted garlìc (approx. 6 cloves)
salt to taste (don't skìp, but season to taste)
pìnch of black pepper ìf desìred

FOR THE PASTA:

4-8 oz pasta choose one wìth rìdges + grooves!
8 oz mushrooms slìced
3-5 oz fresh baby spìnach
2-4 oz cheese ì used mozzarella + parmesan

TOOLS NEEDED

food processor

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Roasted Garlic Kale Pesto Pasta
INSTRUCTIONS
FOR THE PESTO:

Pre-heat oven to 400 degrees F
Grab an entìre bulb of garlìc and slìce a lìttle less than ¼ of the top off, just enough to expose the cloves.
Drìzzle wìth olìve oìl and seal ìnto a pìnched pouch of alumìnum foìl.
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