Kale Pasta With Toasted Pine Nuts And Cherry Tomatoes

We love kale! And that's a good thing because we get a lot of it from our farm share. This dish is really quick and simple, but also delicious. It's our go-to meal when we're short on time, but need something good.

Kale Pasta With Toasted Pine Nuts And Cherry Tomatoes

Adapted from The Garum Factory

1 large bunch kale
1 pound spaghetti
3/4 cup extra virgin olive oil
1/4 cup chopped garlic
1 chopped shallot
1/2 cup chopped pepperoni (we use turkey pepperoni, feel free to judge us)
1 cup cherry tomatoes, halved
1/3 cup pine nuts
Grated pecorino cheese

  • Put a large pot of salted water on to boil. Strip the leaves off the stems of the kale. Discard the stems. Wash and drain the leaves. 
  • When the water is boiling add the kale. Stir until the water returns to a boil. Cook 5 minutes. Scoop the kale out of the water and drain in a colander. Do not discard the kale water. Allow the kale to to cool briefly and then chop fine. 
  • Add the pasta to the kale water, cover briefly until the water returns to a boil, then remove the cover, stir and cook 7 minutes or until al dente. 
  • While the pasta is cooking, heat the oil to medium heat and lightly fry the pepperoni for a few minutes. Remove the pepperoni and set aside.
  • Add garlic and shallots over medium heat and cook 5 minutes or until the garlic is toasty. Don’t let it get too dark or it will taste bitter. 
  • Add the pepperoni, tomatoes, and pine nuts, cook another few minutes. When pine nuts are toasty, add chopped kale and cook 2 minutes to meld the flavors.
  • Scoop the pasta out of the water directly into the pan with the kale. Add ½ cup pasta cooking water, and cook, stirring, for 2 minutes.
  • Added the grated pecorino. Season with salt and pepper.
  • Enjoy!


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