Creamy Kale Pasta

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pinch of yum

Total Time

30 minutes

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(44)

Ingredients

3-4 servings

1/4 cup pine nuts
1/4 cup packed parsley
1/4 cup packed basil
2 tablespoons capers or pitted olives
1 teaspoon salt
1/2 teaspoon black pepper
Juice and zest of half a lemon
2 tablespoons olive oil
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
1/2 cup white wine, reserved cooking water, broth, or any combination
Lemon juice, red pepper flakes, and Parmesan to finish (omit Parmesan if vegan)

Beginner Italian Vegetarian Dinner ...

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Preparation

Inline ingredients (beta)

Cook mode

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Step 1

Make the sauce: Pulse all sauce ingredients together until mostly smooth. (The sauce will be very salty. That’s okay, it’ll tone down once it mixes with everything.)

Step 2

Prep the pasta: Cook pasta according to package directions. Drain and set aside.

Step 3

Cook down the kale: While the pasta is cooking, melt the butter over medium heat in a large skillet. Add the garlic; sauté for 1-2 minutes. Add the kale; sauté for 1-2 minutes. Add the wine, water, or broth; let it sizzle out for a minute.

Step 4

Finish: Add drained, cooked pasta and sauce. Toss to combine. Season to taste with Parmesan, lemon, red pepper flakes, and salt and pepper. Fast, easy, yum.

Chef’s notes

The sauce will be very salty initially, but it will balance out once mixed with the pasta and kale.

For a nut-free alternative, substitute pine nuts with sunflower seeds.

Spinach can be used instead of kale.

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Creamy Kale Pasta

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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