Rotini With Kale and Walnut Pesto

1. Stage

Blanch the kale and basil: Set a pair of tongs or a slotted spoon next to the stove. Bring a large pot of water to a boil seasoned with salt. (I usually add 1 tablespoon kosher salt per 2 quarts of water) Once boiling, add the kale and basil to the pot for only 10 seconds. Use the tongs to lift the kale and basil out of the water and let cool on a baking sheet. If it looks like an excessive amount of water remains on the greens, feel free to press them with a paper towel. Use this same pot of water to cook your pasta.

2. Stage

Make the pesto: Add the blanched kale and basil to a blender or food processor with garlic, walnuts, 1/3 cup water, olive oil, and salt. Blend until pureed into a paste. Taste and adjust seasoning to your liking. If the pesto needs more liquid, add water, 1-2 tablespoons at a time, until it reaches your desired consistency.

3. Stage

Boil the pasta: Add rotini pasta to the water you used to blanch the vegetables. Cook until al dente according to package. Reserve 1 cup pasta water and drain the pasta. Return the pasta to the pot and add all the pesto. Stir to combine. If the pesto seems really dry, add reserved pasta water a little at a time. Stir between each addition until it coats the pasta well.

4. Stage

Serve: Serve pesto rotini with grated parmesan cheese on top. Leftovers keep in the fridge for 2 to 3 days . Reheat gently in a pot with a splash of water over low heat or in the microwave.

5. Stage

For the lemon pepper chicken: Season the chicken cutlets liberally with lemon pepper and salt. In a medium skillet over medium heat, add olive oil and cook cutlets for 5 to 6 minutes per side until they reach an internal temperature of 165°F. After they come out of the skillet, let them rest briefly and then slice and serve on top of the rotini.