Ingredients

• 1 box(24-oz) - small pasta
• 1 small bunch - asparagus spears
• 1 tsp - red pepper flakes
• 8 - large leaves of kale (tough stems removed)
• 4 cloves - garlic (smashed and chopped)
• 1 cup - walnut (lightly toasted)
• 1/4 cup - nutritional yeast
• 1 tbsp - white miso
• 1/4 cup - extra virgin olive oil
• Salt and pepper to taste
• 1 tsp - lemon juice

How to Make Conchiglie Pasta with Kale Pesto

• Spread walnuts in a plate and microwave on high for a minute. Toss them around, then microwave for another minute and keep aside.
• Remove the tough ends of the asparagus spears and cut lengthwise into 3/4-inch pieces and keep aside.
• Bring a large pot of water to boil. Dunk in the kale leaves.
• Bring the water back to a boil and let the kale leaves cook for five minutes. Then, using a pair of tongs, fish out the kale leaves and set them aside.
• Bring the water to a boil again and add pasta.
• About five minutes before the pasta is cooked, add the chopped asparagus.
• Meanwhile, assemble the pesto.
• Place the cooked kale, 1/2 cup of toasted walnuts, nutritional yeast, miso, garlic and olive oil in a food processor or blender.
• Process into a paste.
• Mix the pesto, cooked pasta and asparagus, lemon juice, and remaining walnuts in a large bowl.
• Add salt and pepper to taste, if desired.
• Recipe courtesy: Holy Cow Vegan