Kale Pesto Pasta

• • 2 lbs. DeLallo gluten-free pasta
• • 1/4 cup white wine vinegar
• • 1/2 tsp. sea salt
• • 2 tbsp. extra virgin olive oil
• • 1/4 cup finely chopped fresh Italian parsley
• • 1 tsp. sesame seeds
• • 3 chives, finely chopped
• • 1 cup finely chopped fresh kale
• • 1 medium tomato, diced
• • 3 tbsp. DeLallo pesto
• • 1/4 tsp. freshly ground white pepper

Cook dinner Mode

Halt your veil from going darkish

1. Cook dinner pasta per equipment directions. Drain and rinse with frigid water.
2. Transfer cooked pasta to a enormous bowl; mix final ingredients; gently toss to combine. Inspire heat.