This is a great summer dish. It's fast, easy, and requires minimal effort. I picked up some curly kale from the student run UVM farm on my way home. Thanks to Kelly for introducing me to this recipe!
Ingredients:
For the dressing:
2+ cloves garlic, peeled and chopped
Salt (whatever kind you like), to taste
5-6 tbsp. extra virgin olive oil
Juice of 2 lemons
Red pepper flakes, to taste
Ground black pepper, to taste
For the pasta:
1 lb. whole grain pasta, I used penne
1 large bunch kale, chopped into ribbons
Lemon slices, for garnish
½ cup grated Parmesan cheese
Additional Parmesan, for serving
Directions:
Bring a large pot of water to boil for the pasta. Meanwhile, make the dressing. Mince the garlic cloves. Sprinkle the minced garlic with ¼ teaspoon of salt and smash the garlic into a paste with a fork or the side of a chef’s knife. Transfer the garlic paste to a bowl (ideally the same bowl you will serve the pasta in - save dishes!). Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper. Whisk together until well combined.
Bring a large pot of water to boil for the pasta. Meanwhile, make the dressing. Mince the garlic cloves. Sprinkle the minced garlic with ¼ teaspoon of salt and smash the garlic into a paste with a fork or the side of a chef’s knife. Transfer the garlic paste to a bowl (ideally the same bowl you will serve the pasta in - save dishes!). Add in the Parmesan, olive oil, lemon juice, red pepper flakes and black pepper. Whisk together until well combined.
Cook the pasta in the boiling water according to the package directions. Chop the kale into bite size ribbons. Add the kale to the large bowl and toss with the dressing to coat well. When the pasta is finished, drain well and let cool a minute or two. Toss the pasta with the kale and dressing until well coated. Serve with sliced lemon and additional Parmesan as desired.
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