1. In a blender, add the collard green leaves, pine nuts, Parmesan cheese, salt, pepper, and olive oil. Blend and stream 1 cup of good olive oil until a paste has been formed. Pour into a container and reserve.
2. Heat a skillet. Pour in the pesto and heat it through. Then toss in the drained pasta and roasted tomatoes and mix well. Serve immediately.
Collard Green Pesto Roasted Tomatoes was originally published on blackdoctor.org
