Kale Pasta With Toasted Pine Nuts And Cherry Tomatoes
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.
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.
September 8, 2013