In a food processor or blender, blend 2 handfuls of kale, one zucchini, basil, cilantro, olive oil, salt, pepper, Parmesan cheese and pine nuts. Puree until smooth. Set aside.
Cook pasta in a large pot according to directions saving about 1/2 cup of the water. Drain and bring back to large pot. Add frozen peas, broccoli and edamame beans. Add desired amount of your pesto sauce. Heat on low until broccoli is thawed. If it starts to thicken, add a bit of the reserved water so your pasta doesn't become sticky.
Cilantro Basil Pesto Pasta https://delightfulmomfood.com/cilantro-basil-pesto-pasta/ March 31, 2015