Boil and drain pasta according to the package instructions. Cook to al dente. 1 pound gemelli pasta
Add pecans to a food processor and pulse to break apart into small pieces. ½ cup unsalted pecans
Add sun dried tomato oil, chopped heirloom tomatoes, chopped sun dried tomatoes, minced shallot, minced garlic, oregano and red pepper flakes to a deep frying pan. Sauté for 5 minutes. 2 tablespoons oil from sundried tomatoes, ¼ cup sun dried tomatoes, 2 heirloom tomatoes, 1 shallot, 2 garlic cloves, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes
Stir in the kale and pecans. Cook until wilted for 5 minutes. 1 ½ cup kale
Add noodles, ½ the basil and parsley. Stir in the salt and pepper and cook for 5 minutes to heat through. 2 ½ tablespoons fresh basil, 2 tablespoons fresh parsley, ½ teaspoon salt, ½ teaspoon pepper
Garnish with remaining basil and parsley and serve immediately.
Notes
Store any leftovers in an airtight container in the fridge for up to 4 days.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 8, with 1 serving being 1/8 of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**