1 box of gluten free pasta (I used 1/2 spaghetti and 1/2 corkscrew quinoa noodles)
1 lb. of cooked shrimp
1 cup of Pesto (click here for my Fresh Basil Pesto recipe)
1/2 bag of kale
1 cup water
2 Tbsp of coconut oil
1/4 cup parmesan cheese
1/4 cup toasted pine nuts (optional)
Cook pasta al dente according to package directions. When cooked scoop out of water (reserving some water to thin sauce) into colander and rinse with cold water to stop the cooking. Put aside.
Put coconut oil in large skill over medium heat. Add water and kale. Cover and cook about 15 minutes. Put kale in bowl and set aside.
Drain water from skillet, add last Tbsp of coconut oil. Add shrimp to heat through. Add pesto and mix.
Add noodles back into pan and mix well.
Toss all of the ingredients together mixing well. If you think that the sauce is to thick you can add some of the pasta water and mix.
Plate and sprinkle with toasted pine nuts and parmesan cheese.