Pasta with Pesto, Potatoes and Greens

I love the simplicity of this recipe. All in one pot and it's a feast!

Makes 4 servings



Ingredient List: 


2 cups packed fresh basil leaves

¼ cup extra-virgin olive oil

1-2 teaspoons white miso

4 to 5 tablespoons lightly toasted pine nuts or walnuts

2 cloves fresh garlic, coarsely chopped

1 teaspoon red wine vinegar

1 teaspoon brown rice syrup


½ pound small potatoes peeled and sliced about ¼ inch thick

1 small bunch lacinato kale, sliced into ribbons

1 pound fusilli or long curly pasta


Step By Step Instructions: 

Make pesto by combining ingredients in a food processor and pulsing until a coarse paste forms.

Bring 5 quarts of water to a boil with 2 tablespoons sea salt. Add potatoes and cook just until they begin to soften, about 3 minutes. Add pasta and cook together with potatoes. At 5 minutes, begin testing the pasta for doneness. Stir in kale. When the pasta is done, drain thoroughly with potatoes and kale. Toss with pesto to coat the pasta.