This recipe is courtesy of Saladexpress.
- In a skillet set over medium heat, heat oil and cook fettuccine for 5 minutes, or until desired doneness.
- Reduce heat to low and add pesto, kale, and tomatoes. Combine and cook another 2 minutes.
- Add bocconcini (if using), pecans and season with pepper. Serve.
Not a big fan of kale? Swap it for spinach. And to turn this into a complete meal, simply add an animal protein, tofu, nuts, or edamames.