1 lb bow tie pasta
1 bunch kale
1/4 cup extra virgin olive oil
6 cloves garlic, minced
3 tbs pine nuts
1/2 tsp salt
1 tsp pepper
2 tbs balsamic vinegar
4 oz goat cheese
Bring a large pot of salted water to a boil, cook pasta according to package directions. Drain pasta, rinse with cold water and pour into a large bowl.
In a small skillet, toast pine nuts on low heat for about 8 minutes, stirring periodically, making sure they don't burn. Remove from heat and set aside.
Heat olive oil and garlic on medium-low heat until so the garlic slowly infuses the oil. When the garlic starts to sizzle, stir it around so it does not burn. Once golden brown, add salt and pepper then remove from the heat. Allow to sit and cool for 5 minutes.
Pour the garlic/oil mixture and the balsamic over the cooked pasta and toss.
In the same skillet, without cleaning, add kale and cook over medium heat until slightly wilted.
Add kale and pine nuts to pasta and toss.
Crumble goat cheese over the top, lightly toss again and serve.