1 bunch medium-size kale, stems and ribs removed
1/2 cup pine nuts, toasted
1/4 cup freshly grated Parmesan
1 clove of garlic, peeled and crushed
1/2 cup olive oil
freshly ground pepper to taste
1 pound pasta of choice
1 dozen cherry tomatoes, halved
1/2 container fresh ricotta
In a food processor, combine kale, pine nuts, Parmesan and garlic. Pulse for a minute until roughly chopped.
Continue to pulse, pouring in olive oil. Stop when it is just come together.
Add lemon juice and salt and pepper to taste. Pulse.
Boil penne in a large pot of boiling salted water. Drain when it reaches al dente.
Toss penne in pot with pesto mixture, enough for it to be well covered.
Gently fold in halved cherry tomatoes and ricotta.