Creamy Kale Pasta
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(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)
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Preparation
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.
Step 5
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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.
