When kale started to take over the food world, I noticed it was juiced, made into chips, put into smoothies, and even sneaked into chocolate bars. So why not put it in a pasta dish? The nuts in this recipe give the dish another layer of flavor and a nice crunchy texture. The bitter, citrus, crunch, and chili all combine for a unique pasta.
Keep in mind that angel hair pasta is very thin and cooks very quickly.
Recipe information
Total Time
30 minutes
Ingredients
Preparation
Step 1
Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant. Remove from skillet and chop. Set aside.
Step 2
Add 1 teaspoon of salt to a pot of water and bring to a boil. Cook the pasta for 1 minute less than the package instructs.
Step 3
While the pasta is cooking, heat 1/4 cup olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the garlic and chili flakes and stir for 30 seconds until fragrant.
Step 4
Add kale and lemon zest and cook for 2 minutes more. Stir carefully so that the kale will not fall out of the pan.
Step 5
Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper. Toss until everything is coated.
Step 6
Portion pasta onto plates. Sprinkle with the pecans and Parmesan cheese.
Reprinted with permission from HarperCollins.
Recipe notes
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