Yeah, it's more pesto, but in a casserole, so I'm not crazy, right? Right?
Modified a Recipe by Contentedness Kitchen | Serves: 6 | Time: ~30 min.
Ingredients
Pesto (make ahead of time to make life easier)
2 heaping cups of #kale
3 tbsp EVO
1 clove garlic
2 tbsp lime juice
1 handful fresh basil
1/2 cup walnuts
S&P
Water to thin
The Actual Casserole
8 oz DeBoles gluten free multigrain penne pasta
Kale pesto
One handful of chopped sun-dried #tomatoes
3/4 cup chopped #olives
2 handfuls of breadcrumbs
1 clove of garlic
EVO
Instructions
The Pesto
Wash and chop the kale. Transfer to the bowl of a blender. Add the remaining ingredients and process until smooth.
The Actual Casserole
Preheat oven to 390°F.
Wash the eggplant and cut it into thin slices. Heat 1 tbsp of olive oil in a pan and add the eggplant slices. Season with salt and pepper and sauté until the eggplant begins to soften.
Cook the pasta according to package instructions
In the meantime, chop the olives and sun-dried tomatoes.
Mix the cooked pasta, sautéed eggplant, sun-dried tomatoes, olives, and the kale pesto in a large bowl. Transfer to a casserole dish.
In a small bowl, combine gf breadcrumbs with a tbsp of olive oil and one crushed clove of garlic. Spread mixture over the Kale Pasta.
Bake for 15-20 minutes.
When I went to serve it, I ended up putting a few sprinkles of sea salt. I could also see maybe adding crushed red pepper.
Journal
What I ate and drank today
7 glasses of water
2 cups of coffee
1 cup of decaf
Egg, spinach and salsa wrap
Leftover soup
Tonight's casserole
Red wine
Exercise
~6 miles of walking