Bucatini with Kale Pesto, Broccoli, and Pecorino
Jenny and I almost always have a bit of kale hanging out somewhere in the fridge. We will slice it thin to make salads, sauté it and mix it into Preston’s morning eggs, braise it in a simple soup and so on. We like it because it is versatile, hearty, and can be applied in so many different ways.
We also tend to have various partial boxes of pasta hanging out in the pantry so naturally when I was looking to make a lazy Sunday lunch I grabbed my refrigerator veggies, my half box of bucatini pasta, and my ever present pecorino (which could just as well have been Parmigiano).
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