My children have always loved this pasta salad, and it's still one of my favorite ways to serve homemade kale pesto. Roasted carrots add just the right touch of sweetness, while chickpeas make it hearty enough for lunch or dinner. Raw kale is rich in glucosinolates, compounds that help activate the body's detoxification pathways, while fresh basil provides antioxidant and anti-inflammatory polyphenols, including eugenol and rosmarinic acid. It's perfect for meal prep, easy lunches, and sharing at summer picnics and potlucks.
Ingredients
12 ounces
brown rice penne pasta
cooked and drained
4 medium
carrots
chopped
1 cans
chickpeas
rinsed and drained
2 tablespoons
extra virgin olive oil
½ teaspoons
sea salt
¼ teaspoons
black pepper
Kale Pesto
⅓ cups
pine nuts
3 cloves
garlic
½ bunches
kale
stems removed and chopped
2 cups
fresh basil
(packed)
1 tablespoons
lemon juice
½ teaspoons
sea salt
⅓ cups
extra virgin olive oil
