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Turnip Pesto Pasta with Artichoke Hearts and Kale

Julia
  • 28 minutes
  • Serves

INGREDIENTS

1

6.5- ounce jar Artichoke hearts

2 cups

Kale, loosely packed leaves

1 cup

Kale pesto

2 tbsp

Grapeseed or olive oil

3 tbsp

Pine nuts

1

Parmesan cheese

2

Large turnips (peeled and spiralized)