Pesto Bucatini with Kale Ceasar Salad

by Lindsay Moore

Shopping List

• 1 Package Bucatini noodles
• 1 Bag Hearty Mixed Bag of Kale, Broccoli, Brussels sprouts (or something similar)
• 2 Tbsp Caesar Vinaigrette plus more, if needed
• 1/4 cup Pesto plus more, if needed
• 1 Tbsp Amish salted butter
• 1/2 tsp Kosher salt and freshly ground pepper
• Grape or Cherry Tomatoes, halved
• Parmesan Flakes and Marcona Almonds, for serving

Instructions

1. Cook pasta according to package instructions.
2. Meanwhile, prep salad. In a large bowl, mix together greens and dressing using your hands to massage and incorporate.
3. Once pasta cooks, drain and rinse. Return noodles to cooking pot and add in pesto, butter, salt and pepper. Mix well, until pesto and butter coat all of the noodles.
4. Stir in tomatoes.
5. Add parmesan and almonds to the salad and toss.
6. Divide pasta and salad among 4-5 plates.
7. Enjoy!