Zucchini Pasta With Peas And A Kale Pesto

• Kale Pesto:
• 2 tablespoons kosher salt, divided, or more to taste
• 1 bunch kale, stemmed
• 1 tablespoon pine nuts
• 1 tablespoon freshly grated Parmesan cheese
• 1 clove garlic, chopped
• 5 tablespoons extra-virgin olive oil, divided
• Zucchini Pasta:
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 3 large zucchini, cut into noodle-shape strands
• 7 ounces frozen petite peas

1. Bring a large pot of water and 2 tablespoons salt to a boil. Add kale and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on paper towels.
2. Place kale, pine nuts, Parmesan cheese, and chopped garlic in a food processor. Pulse about 5 times; slowly drizzle in 1/4 cup olive oil. Season with salt.
3. Heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Cook and stir the minced garlic and red pepper flakes until the garlic is fragrant, about 30 seconds. Add the zucchini and toss until just tender, about 2 minutes.
4. Remove the saucepan from heat and add peas and the kale pesto; toss to combine.

kosher salt, kale, nuts, parmesan cheese, clove garlic, extravirgin olive oil, zucchini pasta, clove garlic, red pepper, zucchini, petite peas

Taken from www.allrecipes.com/recipe/258905/zucchini-pasta-with-peas-and-a-kale-pesto/ (may not work)