1/4cupParmesan Cheese(the real stuff, Parmigiano-Reggiano, freshly grated)
Zest of One Lemon
1/4cupDried Cranberries
Olive Oil
Notes
Cook your pasta in heavily salted water, according to the package directions. Drain well
Using your food processor, add your baby kale, garlic, walnuts, parmesan, a pinch of salt and lemon zest. Blend on low speed while drizzling in your olive oil...you want just enough oil to bring it all together.
Add the sauce to your cooked pasta. Toss in your cranberries and stir to combine. Taste and add salt, as needed.
I like to serve this pasta topped with additional Parmigiano-Reggiano. Store pasta in the fridge until you're ready to pack it up for your outdoor adventures!