Whole Wheat Fettucine with Kale Pesto and Oven Roasted Tomatoes

See the Recipe Below

Photo Credit

Ingredients
For pasta and veggies:
-8 ounces whole wheat fettucine (+ 1/4 cup reserved cooking liquid)
-2 cups grape or cherry tomatoes
-1/2 red or white onion, sliced
-2 tbsp olive oil
-Sea salt and course ground black pepper to taste

For kale pesto:  
-2 cups washed and dried coursely chopped kale leaves, stems removed
-1/4 cup sliced toasted dry almonds
-1/4 cup parmesan cheese
-2 cloves garlic, minced
-Juice of 1 lemon
-1/4 cup olive oil
-Sea salt and course ground black pepper to taste

Directions

-Preheat oven to 375. 

-In a bowl, mix tomatoes and onions with 2 tbsp of olive oil. Spread out on a baking sheet, being careful not to over-crowd. Season with sea salt and pepper. Add to oven and roast for 25-30 minutes, or until tomatoes are close to popping. 

-Meanwhile, prepare your pasta according to package directions until al dente. Before draining, reserve 1/4 cup of the starchy cooking water. 

-Prepare you kale pesto: In a food processor, add kale, almonds, cheese, garlic, and lemon juice. Pulse while slowly pouring the olive oil into the top. When needed, stop and scrape pesto from the sides and keep mixing until smooth. Add salt and pepper to taste. 

-When pasta is done, add it to a large bowl. Scoop in the pesto and combine carefully. Slowly pour in the reserved cooking liquid, stirring, until a creamy consistency is reached. 

-When veggies are done, add them to the pasta. Mix gently. Serve.

Adapted From http://www.taylormadebytaylorbee.com/2013/08/whole-wheat-fettucine-with-kale-almond.html