Method

Prepare the Kale Pesto Sauce:

1. Prepare the kale pesto sauce by adding all of the ingredients except for the olive oil to a food processor. Pulse a few times to roughly chop all of the ingredients. Leaving the food processor on, drizzle the olive oil slowly through the top, until it’s completely incorporated. Transfer pesto sauce to a jar and refrigerate until ready to use (Note: Pesto can be made up to 4 days in advance)

Prepare the Pasta Salad:

1. Bring a full pot of water to a boil and add the pasta and broccoli florets. Cook according to the instructions on the package of pasta, or until both pasta and broccoli reach desired doneness. Strain the pasta and broccoli and rinse with lukewarm water. Set aside to cool. Once cool, chop the broccoli florets finely and place both pasta and broccoli in a large serving bowl.
2. Add the green onion/leek, sun-dried tomatoes, and sea salt to the serving bowl along with 1 cup of the kale pesto (save remaining kale pesto for future uses). Toss everything together until pasta is well coated.
3. Taste for flavor and add more sea salt or pesto to taste. Serve with parmesan.