EnRoasted Carrot Pasta with Kale & Spinach PestoSpinach & Kale Pesto1 cup fresh spinach leaves 1 cup fresh kale ½ cup mixed nuts3 garlic cloves1 Tablespoon chives½ cup freshly grated pepperjack cheese½ lemon’s juice & zest½ lime’s juice & zest½ cup extra virgin olive oil, tomato or garlic infused1 Tablespoon balsamic vinegarsalt & pepper to taste , freshly groundBlanch spinach & kale by bringing a salted large pot of water to boil. Then Place the greens in the pot until slightly tender, around 30 seconds to a minute. Remove and immediately transfer to an ice water bath to prevent overcooking. Drain water.Add all ingredients to a blender or food processor and process until smooth. Adjust oil, and seasonings to taste. You only use 3 Tablespoons for this recipe. Save the rest for another food adventure!3 large carrots, peeled into large strands, like spaghetti1/3 cup grated onion1 beef tomato, cut in half then sliced thinly1 teaspoon of thyme1 teaspoon basil1 teaspoon paprika1 teaspoon red pepper flakes1/8 teaspoon nutmeg¼ teaspoon celeryOlive oilSaltPepperPreheat oven to 350 degrees F.Combine all ingredients.Saute over medium stovetop for 5 minutes.Place carrot mixture on baking sheet and roast in oven for 20-30 minutes, stirring every 5 minutes. You are looking for the carrots to be tender, close to noodles al dente.Add 3 tablespoons of the prepared kale & spinach pesto and toss to coat.ter your recipe here!