Heat a large pot with water to boil on the stove. Make sure to add salt to the pasta water.

Add the kale, spinach, lemon zest, lemon juice and salt to a food processor or blender.

Puree for 2-3 minutes, until the greens are well chopped.

Remove the lid and push all ingredients down from the sides.

Continue to puree in the food processor and add oil. Puree for another minute, until the pasta sauce forms a looser, pureed sauce.

Cook pasta according to instructions - except making sure to cook to al dente, about 1-3 minutes less than required per instructions. Prior to draining pasta, keep ⅓ cup of pasta water to the side. (Reserve more pasta sauce if making more than 2 portions)

Drain pasta and add back to the pot.

Pour in the green sauce and the reserved ⅓ cup of pasta water, turn on the heat to medium-low and stir the pasta together with the sauce and pasta water.

Let the pasta, sauce and water combine, to thicken the green pasta sauce and make sure it sticks to the pasta noodles. This should take only 2-4 minutes, making sure the water has thickened the sauce and that the sauce is thick, not watery. Sauce should stick to all of the noodles and appear like a pesto!

Serve in bowls.

Top with fresh herbs like fresh basil, cilantro or parsley! Or sprinkle with cheese or protein of choice!