Categories: Pasta
Ingredients
- 1 pound bow tie pasta
- 1 bunch kale, tough stems removed and roughly chopped
- 1/4 cup extra virgin olive oil, divided
- 4 medium shallots, diced
- 4 cloves of garlic, minced
- 1 teaspoon red pepper flakes
- salt and pepper
- 4 ounces goat cheese
- zest of lemon
Directions
-
Bring a large pot of water to a boil. Cook the pasta until al dente. Drain and set aside.
-
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the kale and cook, stirring occasionally until the kale wilts and becomes tender, about 3 minutes. Remove the kale and place it in a large bowl.
-
Heat the remaining 3 tablespoons of olive oil in the same skillet over medium high heat. Add the shallot and cook, stirring often until translucent, about 3 minutes. Stir in the garlic, crushed red pepper flakes and a hefty pinch of salt and pepper. Cook for about 1 minute longer and then remove from heat.
-
Add the drained pasta to the bowl with the kale, and top with the shallot/garlic mixture and mix with the goat cheese. Toss until evenly mixed, divide between bowls and serve with some freshly grated lemon zest.