Add vegetable broth to a large pot and bring to a boil. Add penne pasta and cook according to package directions. In the last 3 minutes of cooking, add peas, asparagus and kale. Drain pasta and vegetables and reserve ? cup vegetable broth. Prepare green sauce: to a highspeed blender add olive oil, chives, parsley, pine nuts, parmesan cheese, lemon juice, lemon zest, sea salt, black pepper, and ? cup reserved vegetable broth. Pulse until sauce is smooth. If the sauce is too thick, add in another tablespoon of reserved vegetable broth. Add pasta and cooked vegetables to a large bowl and drizzle with sauce. Toss to combine. Serve garnished with parsley and parmesan cheese. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.