Kale Bowtie Pasta Salad
Bowtie pasta is tossed with pan fried kale and toasted pine nuts, then finished with a generous amount of parmesan cheese and drizzled with balsamic vinegar.
Servings: 12
Equipment
- 6-quart stockpot
- 5-quart colander
- Skillet
Ingredients
- 1 pound bowtie pasta also called farfalle
- 2 tablespoons extra virgin olive oil, plus two more tablespoons
- 3 tablespoons pine nuts
- 6 cloves garlic, minced
- 1/2 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper
- 1 bunch bunch kale, finely sliced
- 1/2 cup parmesan cheese, grated
- 2 tbsp balsamic vinegar
Instructions
- In a large stockpot, cook pasta according to package directions. Drain in a colander and rinse with cold water to stop the cooking and wash extra starch off. When excess water is shaken off, add to a large bowl. Set aside.
- Heat a skillet over low heat. Add two tablespoons extra virgin olive oil and add pine nuts. Toast slowly about 8-10 minutes, tossing regularly. When lightly toasted, remove from the skillet and add to the bowl with the pasta. Set aside.
- In the same skillet, heat olive oil and garlic over low heat so that the garlic slowly infuses the oil. When the garlic starts to sizzle, and turn golden, add salt and pepper, stir, and set aside for five minutes.
- After five minutes, pour the oil mixture all over the bowtie pasta, making sure to get all the scrapings.
- Toss to combine and set aside.
- Add 2 tablespoons more of the olive oil to the skillet. Add the kale and cook over medium heat for five minutes, or until partly wilted.
- Add kale and pine nuts to the past and toss it all together.
- Add balsamic vinegar and mix 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.
- Chill for at least two hours before serving.
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Notes
You can also serve this as a hot pasta dish.