Kale Pesto:

4 cups chopped kale

3 cups walnut

2 cup shredded Parmesan reggiano

2 tbs minced garlic

2 1/2 cup olive oil

1 cup lemon

Tbs salt

1/3 tbsp pepper

Finely chop kale in robot coupe, add rest of the ingredients and purée.

Pasta:

6 oz julienned zucchini

6 oz julienned yellow squash

4 oz kale pesto

6 cherry tomatoes

In a large bowl, mix zucchini and yellow squash. Garnish with tomatoes. Put dressing in a 4 oz container and package together.