Nutty Kale Pene

By Heritage330

Ingredients

• 1 1/2 lb kale, leaves torn from the stem and center ribs
• 1/2 cup sliced almonds
• 1/4 cup extra virgin olive oil
• 3 large garlic cloves, minced
• 1 medium onion, chopped
• 1/4 tsp red pepper flakes
• 1 lb whole-wheat penne
• 1/2 cup grated parmigiano-reggiano

Details

Servings 6
Preparation time 35mins
Cooking time 45mins

Preparation

Step 1

Cook Kale in a 6 to 8 qt. pot of well-salted boiling water, uncovered until just tender, 4 to 8 minutes. Transfer kale with tongs to a colander; reserve water. When kale is cool enough to handle lightly squeeze to remove excess liquid, then chop into bite-size pieces. Return water to a boil for pasta

Cook nuts in oil in a 10-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to towels to drain. Cook garlic, onion, pepper flakes, and 1/4 tsp of each salt and pepper in remaining oil, stirring occasionally, 8 to 10 minutes. Remove form heat.

Cook penne in boiling water until al dente. Reserve about 2 cups pasta water, then drain pasta. Return pasta to empty pot; stir in cheese, kale, onion mixture, 1 cup reserved water, and salt and pepper. to taste. Cook over low heat, stirring, 1 minute, moistening with additional pasta water. Serve sprinkled with almonds and additional cheese.