Kale Pesto Over Quinoa Pasta

Ingredients: 

8 cups steamed chopped black kale (about 2 bunches)

1 Cup Parmigiano-Reggiana cheese

3/4 cup EVOO

1/2 cup pine nuts

4 garlic cloves, chopped

2 teaspoons salt

1/2 teaspoon red pepper flakes

Quinoa, or your favorite pasta

Instructions:

1. Bring a large pot of water to a boil. Fill a large bowl with ice cubes and cold water

2. Plunge the kale into the boiling water for 3 minutes. Using tongs or a slotted spoon, transfer the kale from the hot water to the ice bath. The cold water allows the kale to keep its bright green color. After 3 minutes, drain the kale in a colander, then squeeze it firmly to press out excess water.

3. Put the kale, and all other ingredients --minus the pasta ;)-- in a food processor and puree until smooth. Transfer to a container, cover, and refrigerate until ready to eat. Pesto will keep for up to 3 days.