Kale Pesto Summer Pasta Salad

• 1/2 bunch large curly kale, stalks removed and torn into pieces

• 1/2 cup water

• 2-3 tbsp extra virgin olive oil.

• 3 heirloom tomatoes, diced

• 1 small handful halved kalmatta olives

• 1 x 12oz box of fusilli chickpea pasta

• parmesan cheese for flavor

• 1/4 cup toasted pine nuts

• salt and pepper

Bring a large pot of water to a boil. Add a small handful of salt to the water. It seems like a lot but it will not make the dish salty. It seasons the pasta and the kale. Turn the temperature down to medium to keep a rolling boil. Blanch the kale leaves in the boiling water. Remove, drain and allow to cool. Place the kale, water and olive oil in a blender. Puree till smooth. Season with salt and pepper. Cook the pasta according to the package instructions, till al dente. Drain and add to a large bowl. Stir in the pesto, tomatoes, olives, pine nuts and parmesan cheese. Serves 4.

Pair with Pair with a crisp Nicolas Girard Sauvignon Blanc, Errazuriz Fumé Blanc or Garzon Albarino.