Green Pasta

Serves: 2 as a main or 4 as a side

*the sauce is great over pan fried chicken too!

Ingredients:

• Jacobsen salt

• ¼ cup extra-virgin olive oil

• 2 garlic cloves, peeled

• 1 bunch curly kale, stems removed

• Freshly ground black pepper

• 1 package Jovial penne

• ¾ cup coarsely grated Parmigiano-Reggiano or a spoonful of dairy-free butter for a vegan option

Instructions:

1. Bring a large pot of salted water to a boil.

2. While the water is heating, warm the olive oil and garlic in a Field Company pan over medium heat until the garlic is fragrant but not browned.

3. Once the water is boiling, add the kale and cook for about 5 minutes until softened.

4. Using tongs, transfer the kale to a blender. Add a small ladle of the boiling water, along with the garlic and oil from the pan. Blend until smooth and creamy.

5. In the same boiling water (don’t toss it!), cook the pasta according to package directions.

6. Drain the pasta and return it to the pot. Pour the kale-garlic sauce over it and toss well to coat.

7. Finish with grated Parmigiano-Reggiano or a dollop of vegan butter. Add black pepper to taste.

• You can add nutritional yeast for a dairy-free cheesy flavor.

• Optional: top with toasted pine nuts or hemp seeds for extra crunch.

Also check out my Easy Kale Pesto for a similar but equally delicious recipe!