Serves 4 to 6

• 8 oz Cherry Tomatoes
• 1 bunch Kale, chopped
• ¼ cup Basil, plus more for garnish
• ½ cup Olive Oil, divided
• ¼ cup Almonds, roasted, chopped, plus more for garnish
• 2 Tbsp Lemon Juice
• 1 Tbsp Lemon Zest
• 4 oz Zucca, or pasta of your choice
• Sea Salt and freshly ground Pepper

1. In large pan, heat 2 tablespoons oil over medium high heat. Add cherry tomatoes and blister, 4-5 mins. Season with sea salt and pepper; set aside.
2. In same pan, heat 2 tablespoons oil over medium heat. Sauté kale 3-4 minutes, until wilted and tender. Season with sea salt and pepper; set aside.
3. In pot of boiling salted water, cook pasta 8-10 minutes, until tender. Strain and rinse under cold water.
4. Make the pesto: In a high speed blender, blend ½ cup sautéed kale, almonds, basil, lemon juice and zest. While motor is running, stream in remaining ¼ cup oil; season with sea salt and pepper. 
5. In large bowl, mix tomatoes, remaining sautéed kale and penne. Dress with pesto, to taste.
6. Transfer to a shallow bowl and garnish with almonds and basil.

CHEF TIPS

- If you need to thin the pesto, use reserved water from boiling the pasta to do so. It will make the sauce extra creamy.