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- 1 (16-oz.) pkg. Hy-Vee whole wheat rotini pasta
- 3 cups Full Circle Market organic baby kale, divided
- 1 cup fresh basil leaves, lightly packed
- 1 cup Hy-Vee pine nuts
- ¾ cup Soiree shredded Parmesan cheese, plus additional for garnish
- ⅓ cup Gustare Vita extra virgin olive oil
- 4 clove(s) garlic
- ½ tsp Hy-Vee sea salt
- 1 (15-oz.) can Hy-Vee cannellini beans, drained and rinsed
Cook pasta according to package directions. Drain; set aside.
Place 2 cups kale, basil, pine nuts, Parmesan cheese, olive oil, garlic, and salt in food processor or blender. Cover and process or blend until finely chopped and well combined; set pesto aside.
Place cooked rotini, cannellini beans, 1 cup baby kale, and pesto in large bowl. Toss until combined. Garnish with additional Parmesan cheese, if desired.