This is basically a kale pesto, surprise! By blanching (cooking quickly) the kale it will retain a bright green color.
Serves 2 as a main dish, 4 as a side
What you need:
- 1 bunch of kale, stems removed
- 1-2 spring garlic stalks, chopped
- 1 lemon, juice and zest
- Olive Oil
- 1 pound pasta of your choice
- ½ cup grated Lanchego cheese
Bring a large pot of water to a boil and add a generous amount of salt.
While the water is coming to a boil, heat a glug of olive oil in a small saucepan over medium. Add the garlic and cook until garlic begins to sizzle. Then add the rest of the oil and cook until cloves are brown, niot burnt. Transfer to a bowl to cool.
When the water is boiling, add the kale leaves and cook for 5 minutes. Remove from water with tongs and transfer them to a blender. Cook the pasta in the same water until al dente.
Process kale in blender with the garlic, oil, and half of the cheese. (Use a blender, or your sauce will not be smooth.) Salt and Pepper to taste. Add a little pasta water if needed, but you want a thick sauce.
Drain pasta and toss with sauce. Top with more cheese and red pepper flakes for a kick! Serve warm.