Lemon Herb Garlic Parmesan Kale Pasta Recipes

LEMON GARLIC PASTA WITH KALE

Steps:

• Toast the pine nuts in a dry pan until they are golden brown, remove from the pan and set aside.
• Bring a large saucepan of salted water to the boil then cook the pasta until al dente.Drain your pasta, but let the colander sit over the pasta saucepan so you collect some of that pasta water, you just need about a tablespoon.
• Slowly heat the olive oil in a large saute pan, add the crushed garlic and whole peppercorns and cook gently for 5 minutes over a low to medium heat. The oil should be bubbling around the garlic. Do not let the garlic burn. Fish out the garlic after 3- 5 minutes, leave the peppercorns in the oil.
• Add the kale to the olive oil and gently saute until the kale has turned bright green and is slightly wilted. Stir in the lemon juice, lemon zest and salt and cook for a minute.Now add in the pine nuts, parmesan and the water from the pasta. Stir over a medium heat for about two minutes.
• Add the pasta to the kale then add the parsley and extra virgin olive oil. Toss gently then serve immediately with freshly grated parmesan, some lemon zest, a squeeze of lemon juice if you wish and some freshly cracked black pepper.

LEMON PARMESAN KALE PASTA

Steps:

• Slice the woody stem out of the kale then wash well and roughly chop. Dry with a clean tea towel or a salad spinner.
• In a large frying pan heat the olive oil then sauté the garlic and pepper flakes for 30 seconds. Add the kale and allow to cook until wilted.
• Add the white wine, lemon juice and butter to the pan and allow to simmer for a few minutes until the kale is cooked. Season to taste.
• Toss in the cooked pasta and a few tablespoons of the pasta cooking water.
• Add the Parmesan and continue tossing until the pasta is coated.
• Serve with a generous handful of grated Parmesan.