Kale Pesto Pasta

Antioxidant-rich kale adds an earthy flavor to the fresh basil and tangy Parmesan in pesto. To do: In blender, pulse 2 cups chopped trimmed kale, 1 cup basil, 1⁄ cup

2 grated Parmesan cheese, 1⁄4 cup olive oil, 1 Tbs. toasted almonds and 1 clove garlic until almost smooth; season with salt and pepper. Serve over low-carb pasta.