Red sauce is forever, but green sauce is the moment 💚 Recipe: Kale Pesto Spaghetti Cook Time: 25 minutes Serves: 2 people Ingredients: 7 Ingredients 1 box Banza spaghetti 2 garlic cloves 1 cup (packed) dino/lacinato kale leaves, stems removed Small handful of basil leaves 1/4 cup Parmesan cheese, grated - you can substitute with your favorite vegan Parm! Juice and zest of 1 lemom Watermelon radish, for garnish Toasted walnuts, for garnish Directions 1. Prepare Ingredients: Bring a large pot of water to a boil. In a small pan, heat 2 tbsp olive oil over medium-high heat. Add garlic and cook for 2-3 minutes or until golden. 2. Boil Kale: Add kale to boiling water and cook for 4-5 minutes, or until tender. Using tongs (and reserving water), transfer kale to a blender or food processor with 2 tbsp olive oil, basil, Parmesan, lemon juice and zest, sauteed garlic and olive oil, and a pinch of salt. Blend until smooth, taste and season with salt and pepper as desired. 3. Cook Banza: Add Banza to boiling water and cook according to package directions. Strain, rinse and return to pot off heat. 4. Finish Pasta: Add kale sauce to pot with pasta. Toss gently to coat. Taste and season with salt and pepper as desired. Garnish with watermelon radish and walnuts. Enjoy! Happy National Spaghetti Day :)