Kale Pesto Cavatappi
with Charred Peppers & Sun-Dried Tomatoes
- 1 red bell pepper
- 8 oz Banza® pasta
- 4 oz curly kale
- 2 garlic cloves
- 1 tsp Italian seasoning blend
- 2 tbsp sliced almonds
- 2 oz Treeline® French-Style Cashew Cheese
- ¼ tsp red chile flakes
- 1 oz sun-dried tomatoes
- 2 tsp vegetable oil*
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Food processor
- Baking sheet
- Large pot
Bring a large pot of salted water to a boil. Set the oven to broil on high and place rack in the middle. Trim and deseed the red bell pepper, and chop into bite-size pieces. Add chopped red bell pepper, 2 tsp vegetable oil, ½ tsp of salt, and ¼ tsp pepper to a baking sheet, and toss to coat. Broil until peppers are charred, 5 to 7 minutes. TIP: Watch the vegetables carefully, as all ovens vary.
Add pasta to the boiling water, and stir. Reduce heat slightly and cook pasta until al dente, 6 to 8 minutes. Reserve ½ cup pasta water and drain the pasta. Set pasta aside. TIP: We will use this pot again in step 4.
Destem the curly kale. Peel the garlic. Add curly kale, peeled garlic, Italian seasoning blend, almonds, cashew cheese, red chile flakes, 2 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper to a food processor. Blend the kale pesto until smooth. TIP: Omit the red chile flakes if you’re sensitive to spice
Return the large pot to the stove over medium heat. Add reserved pasta water, kale pesto, and a pinch of salt and pepper, and stir to combine. Add cooked pasta, just half the charred red peppers, and just half the sun-dried tomatoes and cook, stirring frequently, until heated through, 1 to 2 minutes.
Divide the kale pesto cavatappi between large bowls. Top with remaining charred red peppers and remaining sun-dried tomatoes. Mangia!