Cheesy Pasta with Kale Pesto and Roasted Carrots

When I saw this recipe in the October Real Simple, it sounded soooo good to me. I had to make it ASAP! With no ravioli in the house, I used tortellini instead, which was actually a better vehicle for the kale pesto. This isn't a low-cal meal, but the seasonal veggies make it pretty healthy. Also, where have roasted carrots been all my life? I savored every bite of this and will make it again soon.

Aside: I have a small food processor that came with my immersion blender. Every time I try to use it, nothing happens and I have to put everything in the Magic Bullet instead. So, if you own a Bullet, start there and save yourself the extra dishwashing.


Cheesy Pasta with Kale Pesto and Roasted Carrots
Slightly adapted from Real Simple. Serves 4.

Ingredients:
16 to 18 oz. fresh or frozen cheese ravioli (or other cheese-stuffed pasta)
1 pound carrots (about 6), sliced
½ small bunch kale, stems discarded and leaves torn (about 3 ½ cups)
2 Tbsp roasted almonds, plus more, chopped, for serving
1 clove garlic
6 Tbsp olive oil
1 ½ oz. grated Parmesan (1/3 cup), plus more for serving
½ tsp grated lemon zest
kosher salt and black pepper

Directions:

1. Heat the oven to 450° F. Toss the carrots with 2 Tbsp of the oil and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast until tender, 10 to 12 minutes, tossing once.

2. Meanwhile, pulse the almonds and garlic in a food processor until finely chopped. Add the kale, Parmesan, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper; pulse until finely chopped. With the machine running, add the remaining 4 Tbsp of oil. Process until smooth.

3. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.

4. Add carrots, pesto, and ¼ cup of the reserved cooking water and toss gently to coat (adding more cooking water as needed to loosen the sauce). Serve warm, sprinkled with the chopped almonds and Parmesan.