Serves 4

1 pound linguine
3/4 cup (1-1/2 sticks) butter
2 tablespoons olive oil
10 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 pound kale sprouts (Lollipops), washed and stems trimmed
1 (12-ounce) container cherry tomatoes, halved
2 tablespoons lemon juice
Parmesan cheese for sprinkling

Cook and drain linguine according to package directions; keep warm.

Meanwhile, in a large skillet, melt butter and heat oil over medium heat. Add garlic, salt, pepper, and kale sprouts, and saute 4-5 minutes or until wilted, stirring occasionally.

Stir in tomatoes and lemon juice and cook for 1-2 minutes, or until heated. Serve immediately over warm linguine, and sprinkle with Parmesan cheese.

Note: You can substitute the linguine pasta for any other pasta you have on hand!

Yields about 1-1/4 cups

1 cup olive oil, divided
4 cups chopped fresh Tasty Tuscany® or Salad Savoy®
1 tablespoon lemon juice
1/4 cup pine nuts, toasted
4 cloves garlic
1 (1-ounce) package fresh basil
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper

In a large skillet over medium heat, heat 1 tablespoon oil. Add Tasty Tuscany kale and cook 4 to 5 minutes, or until wilted.

Place Tasty Tuscany kale in food processor, add remaining oil, the lemon juice, pine nuts, garlic, basil, Parmesan cheese, salt, and pepper. Process until smooth. Serve or store in refrigerator until ready to use.

Note: This pesto sauce is great over your favorite pasta, chicken, or fish dish!