1 cup chopped frozen kale
1 cup of sliced mushrooms
1 box of Banza chickpea macaroni
1 jar of Seggiano sun-dried tomato pesto
In a medium pot bring water to a boil. Add in the macaroni. Drain after the pasta becomes soft. Add in a 1/4 of a cup of water to the now empty pot and bring to a boil. Drop in the mushrooms and chopped kale into the pot and cook until all of the water is gone.
Drain the oil from the Seggiano jar and add the pesto to the mushrooms and kale. Then add the pasta and stir until everything is well mixed.