Spaghetti with Kale and Tomatoes

September 11, 2013

Spaghetti with kale and tomatoes from The Chef de Plunge is an easy weeknight meal.  This dish can be ready and on the table in less than 30 minutes.  Al dente spaghetti is tossed with fresh kale, cherry tomatoes, pine nuts and Pecorino cheese.  You can choose to make this pasta meal vegetarian or not.

Spaghetti with Kale, Tomatoes and Pine Nuts


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
For full recipe instructions, click here.


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