3/4 cup Stella® 3 Cheese Italian Blend (Parmesan, Asiago and Romano)
1 cup extra virgin olive oil plus 1 tbsp oil to toss with pasta
1 1/2 lbs bow tie pasta (also known as farfalle)
3/4 cup grape tomatoes, sliced in half
1 cup Stella® Shredded Asiago Cheese
Instructions
Start boiling the water for pasta as you begin making the kale pesto.
Add the garlic to a food processor, and pulse the processor a few times to mince the garlic.
Add the kale to the food processor, coarsely chopping to create enough room for the other ingredients.
Add the remaining pumpkin seeds and olive oil, and puree until it comes to a nice smooth consistency. Add the Stella® 3 Cheese Italian Blend, and pulse to incorporate the cheese into the pesto. Set the pesto aside as the pasta cooks.
When the water is boiling, add the bow tie pasta. Cook according to package instructions. When the pasta is cooked to your liking, drain and toss with the remaining tablespoon of olive oil.
Add several scoops of the kale pesto into the pasta, stir to combine. Add additional kale pesto as needed to have the pasta well coated with pesto. Remaining kale pesto can be offered to diners who want to add more to their portion.
Plate the pasta. Top immediately with a handful of grape tomatoes, and sprinkling of the Asiago Cheese. Enjoy!