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Ingredients
- 3/4 lb. pasta
- 1 gallon water
- 2 Tbsp. Salt
- 1/2 c. Currants
- 1 bunch kale
- 1/2 c. Olive oil
- 1/2 c. Pinenuts
- 4 cloves garlic sliced thin
- 2 tsp. salt for seasoning
- 1 tsp. black pepper
- Grated Parmesan as an accompaniment
Preparation
Step 1
Make pasta, reserve one cup pasta water.
Pour reserved water over dried
currants. Let them stand while preparing rest of ingredients.
Cut kale into chiffonade about 1/8 inch wide. Put oil in large sauté pan over medium heat and cook pine nuts about two minutes. Add sliced garlic and sauté until bubbling hot but not browned. Add kale and sauté for two minutes or until wilted.
Drain currants and add to kale mixture then toss hot greens with cooked pasta.
Stir in salt & pepper and serve at once with cheese passed separately.
Can substitute raisins for currants and walnuts for pinenuts.