Farfalle with lemon, shrimp, and kale

By S. Danford

Ingredients

• 12 oz farfalle pasta
• 1 lb large shrimp, peeled and deveined
• 1 bunch lacinato kale, chopped (5 cups packed)
• 1/2 cup olive oil
• 2 t lemon zest plus 3 T fresh lemon juice
• 1 1/4 t kosher salt, plus more for cooking pasta
• 3/4 t freshly ground black pepper
• 1/3 cup chopped, roasted pistachios
• Parmesan cheese for serving

Preparation

Step 1

Bring a large pot of generously salted water to a boil over high heat.
Add pasta and cook, stirring occasionally, until almost al dente, about 8 minutes
Add shrimp and kale and cook, undisturbed, until shrimp are opaque and kale is tender, 2-3 min
Drain and transfer mixture to a large bowl
Add oil, lemon zest, and juice, salt, and pepper and toss to combine
Top with pistachios and parmesan cheese