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Pasta With Kale Pesto, Shrimp And Tomato

Pasta With Kale Pesto, Shrimp And Tomato


  • 1/2 cup slivered almonds
  • 3 large cloves garlic, trimmed and roughly chopped
  • 4 cups roughly chopped kale leaves
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh black pepper
  • 1/2 cup grated parmigiano-reggiano cheese
  • 1/4 cup extra virgin olive oil, or more to taste
  • 1 lb pasta (your choice, regular or whole wheat, any size; i like dreamfields rotini)
  • 1 lb large (21-25 or 26-30 size) peeled and deveined raw shrimp, defrosted if frozen
  • 3 ripe plum tomatoes, diced, or 15 cherry tomatoes, halved
  • 3/4 cup grated parmigiano-reggiano cheese, or more to taste
  • fresh black pepper