Creamy Kale Pasta
Ingredients
The sauce
-
¼
cup
pine nuts
-
¼
cup
packed parsley
-
¼
cup
packed basil
-
2
tablespoons
capers or pitted olives
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
½
unit
lemon juice and zest of half a lemon
-
2
tablespoons
olive oil
The pasta
-
8
ounces
farfalle
-
2
tablespoons
butter or vegan butter
-
2
cloves
garlic, thinly sliced
-
2
stalks
kale, stems removed, leaves chopped into bite-sized pieces
-
½
cup
white wine, reserved cooking water, broth, or any combination
-
to taste
unit
lemon juice, red pepper flakes, and Parmesan to finish (omit Parmesan if vegan)
Instructions
- Make the sauce by pulsing all sauce ingredients together until mostly smooth.
- Cook the pasta according to package directions, then drain and set aside.
- Melt the butter in a large skillet over medium heat, add the garlic and sauté for 1-2 minutes.
- Add the kale to the skillet and sauté for another 1-2 minutes, then add the wine, water, or broth and let it sizzle out for a minute.
- Add the drained pasta and sauce to the skillet, tossing to combine. Season to taste with Parmesan, lemon, red pepper flakes, salt, and pepper.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
500mg
Cholesterol
10mg
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