Monday, April 27, 2015

Garlicky Kale Pasta Salad

Anyone who follows on me Facebook or Instagram knows Scott and I started a garden this year and it has EXPLODED! We have a ton of lettuce, kale and herbs. Our beans, peppers, tomatoes, squash and watermelon are almost ready and I can't wait for those! We planted waaaay too much lettuce and kale, next year we will only need half as much! So I am basically putting kale in everything. I made my all time favorite Kale and Quinoa Pilaf but that only took one bunch of about 5! I saw this kale pasta salad on the Pioneer Woman, and of course I can't follow a recipe to save my life, so I adjusted it to what I like. I added goat cheese instead of Parmesan and also added some balsamic. You can add whatever cheese you like, even can switch up the nut type. If balsamic isn't your thing, you can leave it out and it will still be delicious. 

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. 

1 comment:

  1. Top marks for this recipe. Tastes superb. Thanks for sharing.



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