Kale and Romesco Pasta

Ingredients:

wide pasta
4 roma tomatoes
2 roasted red peppers
2 cloves garlic
1 cup raw almonds
2 tablespoons parsley
juice of 1/2 lemon
2 tablespoons olive oil
1 teaspoon smoked paprika
salt and black pepper, to taste
1 teaspoon grapeseed oil
1 bunch kale, chopped
red pepper flakes
1 clove garlic, minced


Cook the pasta until al dente. Drain and set aside.

Combine tomatoes, red peppers, almonds, parsley, lemon, olive oil, paprika, salt, and pepper in a blender and puree until smooth. Transfer to a saucepan and cook until bubbly. Set aside.

In a skillet, drizzle the grapeseed oil and cook the kale with some red pepper flakes and garlic.

Add the sauce and kale to the pasta and serve immediately.