Wednesday, June 17, 2015

Kale Pasta Salad

This week's CSA bounty included the following:

csa
Baby turnips (more of them!), green onions, garlic scapes, green cabbage, kale, summer squash, zucchini, beets, lettuce, one quart off shelling peas, and two quarts of strawberries.

Because there were so many strawberries and peas, I decided to flash-freeze them and store them to use after the season is over. Freshly shelled peas are so delicious, and they retain their flavor when you freeze them.

With the kale, I decided to make this quick pasta. I made the full amount so I would have leftovers. It was delicious! Super quick to put together. I did NOT chill it for two hours. I ate it warm. And then I added some white balsamic vinegar for a little extra. I thought about throwing in some garlic scapes but I forgot. Oops. Well, it would have been a good use for them. This is delicious and is great the next day. I would make this again, especially for lunches.

pasta

Kale Pasta Salad
Pioneer Woman

1 pound Bowtie Pasta (farfalle)
3 tablespoons Pine Nuts
1/4 cup Olive Oil
6 cloves Garlic, Minced
1/2 teaspoon Salt, More To Taste
1 teaspoon Black Pepper, More To Taste
1 bunch Kale, Finely Sliced
4 ounces Parmesan Cheese, Shaved
2 tablespoons Balsamic Vinegar (optional)

Cook pasta according to package directions. Drain, rinse with cold water, and add to a large bowl. Set aside.

Add pine nuts to a small skillet over low heat. Toast slowly over the course of 8-10 minutes, tossing regularly. Remove from the skillet and set aside.

In a large skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the oil starts to cause the garlic to sizzle, stir around so the garlic doesn't get too brown. When garlic starts to turn golden, add salt and pepper, stir, and set aside for 5 minutes.

After 5 minutes, pour the oil mixture (scraping the salt, pepper, and garlic) all over the bowtie pasta. Toss to combine and set aside.

Set the same skillet (without cleaning it) over medium-high heat. Add the kale and cook for 5 minutes, or until partly wilted.

Add kale and pine nuts to the pasta and toss it all together. Check to make sure it's no longer warm, then add Parmesan shavings and toss. Taste for seasonings and add more salt and pepper if needed. May add 2-3 tablespoons balsamic vinegar if desired.

Chill for at least 2 hours before serving.

Yield: 12 servings

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