Butterfly Pasta with Kale

From Laurie David's "The Family Dinner," this one had surprising success with our daughters, considering how much "flavor" there is in it. This is another recipe that, as presented here, is halved from the original. These folks like to make BIG dinners, and our family simply doesn't eat that much.

Butterfly Pasta with Kale

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    large bunch kale

  • ½

    lb farfalle pasta

  • 1-2

    Tbsp olive oil

  • 3

    cloves garlic, slivered

  • ¾

    C sun-dried tomatoes from a jar, drained, rinsed, and coarsely chopped

  • ¼

    C pine nuts, toasted

  • Salt and pepper or red pepper flakes

  • Freshly grated Parmesan cheese

Directions

1. Fill a large pot with water. Bring it to a boil, then salt it so it tastes like the sea. 2. Remove the stems from the kale. Stack all the kale leaves on top of one another, roll them into a fat cigar, and slice into thin slices. Or just chop, chop, chop it all -- that works too. 3. Throw the kale into the pot for 4 minutes, then remove with a slotted spoon or tongs and drain well. Put the pasta into the same pot of water and cook according to the package directions. 4. While the pasta is boiling, drizzle a large pan with olive oil, heat it over a medium flame until shimmering, add the garlic, and gently sauté it until golden and fragrant. Toss in the kale and the sun-dried tomatoes, cooking until the kale is tender and the sun-dried tomatoes are soft and bright. 5. When the pasta is done, drain it, reserving a few tablespoons of the cooking water. 6. In a large bowl, combine the pasta with the kale and remaining ingredients. If you want to moisten it a bit, use the reserved cooking water.


Nutrition