1. In a blender, add the collard green leaves, pine nuts, Parmesan cheese, salt, pepper, and olive oil. Blend and stream 1 cup of good olive oil until a paste has been formed. Pour into a container and reserve.
2. Heat a skillet. Pour in the pesto and heat it through. Then toss in the drained pasta and roasted tomatoes and mix well. Serve immediately.
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Collard Green Pesto Roasted Tomatoes was originally published on blackdoctor.org
