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Farfalle with Kale and Sun-Dried Tomatoes

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 10 min
  • 25 min
  • $
Gatheredtable
adapted fromLaurie David

Ingredients

  • 6 cloves garlic, slivered
  • 1 1/2 cups sun-dried tomatoes from a jar, drained, rinsed and coarsely chopped
  • 2 bunches kale
  • 1 pound farfalle pasta
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup pine nuts, toasted (optional)
  • sea salt and freshly ground pepper, to taste
  • pinch of red pepper flakes, to taste

Directions

Prep: 1. Bring a pot of salted water to boil. 2. Remove stems from the kale and chop the leaves. 3. Drain and chop sun-dried tomatoes. Make: 1. Steam kale in the pot for 4 minutes; remove with a slotted spoon or tongs, drain well. 2. Put pasta into same pot of water; cook according to package directions (When pasta is done, drain it and reserve a few tablespoons of the cooking water). 3. While pasta cooks: heat olive oil in a large pan, add garlic, and sauté until golden and fragrant. 4. Add kale and sun-dried tomatoes. Cook until kale is tender and sun-dried tomatoes are soft and bright. 5. In a large bowl: mix pasta, kale, and pine nuts (if using). Add salt, pepper, and crushed red pepper to taste. Serve: Sprinkled with parmesan (optional).

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