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1
For the kale pesto: Preheat the oven to 375 F. Arrange the pine nuts on a parchment-lined baking sheet and toast in the oven for about 5-7 minutes, or until the pine nuts are lightly golden.
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2
Make sure to watch carefully, as they burn quickly.
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3
When done, remove them from the oven and set aside.
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4
Heat 1/3 cup olive oil in a large saute pan over medium-high heat and add the garlic, onion, and kale.
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5
Season well with salt and pepper, and saute about 6-9 minutes, or until veggies are softened.
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6
Transfer about half the kale mixture into a food processor and pulse until mixture is you have a nice puree.
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7
Add the rest of the mixture and pulse again.
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8
Add the pine nuts and pulse until a thick, well-pureed pesto is formed.
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9
Set it aside.
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10
For the Summer Veggie Pasta: Boil a large pot of water.
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11
Salt the water and add the penne.
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12
Cook until just al dente, about 8-9 minutes.
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13
When its done, drain it but reserve about a cup of the cooking water.
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14
Set the pasta and the water aside.
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15
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium high heat.
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16
Add the bell pepper, zucchini, and summer squash and season well with salt and pepper.
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17
When the veggies are softened, after about 6-9 minutes, transfer the cooked and drained pasta to the pan.
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18
Stir in the kale pesto and about 1/4 cup of the water the pasta cooked in (to help thin out the pesto).
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19
Add the grated Parmesan and stir everything to combine.
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20
Serve.
