Name: Conchiglie Pasta With Kale Pesto
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 24- oz box of small pasta. ((I used whole-wheat conchiglie which are tiny, adorable, shell-shaped pasta)); A small bunch of asparagus spears (, tough ends removed, then cut lengthwise into 3/4-inch pieces (store the tough ends for vegetable stock).); 1 tsp red pepper flakes; 8 large leaves of kale (, tough stems removed); 4 cloves garlic (, smashed and chopped); 1 cup walnuts (, lightly toasted (this is easy to do in the microwave. Spread the walnuts in a plate and microwave on high for a minute. Toss them around, then microwave for another minute)); 1/4 cup nutritional yeast; 1 heaping tbsp white miso; 1/4 cup extra virgin olive oil; Salt and pepper to taste; Juice of one large lemon