Hippie Farfalle with Pine Nuts, Currants, and Kale

Name: Hippie Farfalle with Pine Nuts, Currants, and Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gallon boiling water; 2 tablespoons plus 2 teaspoons kosher salt, or to taste; 1 pound dried penne; 1/2 cup dried currants; 1 bunch (1 pound) kale, preferably organically grown; 1/2 cup olive oil; 1/2 cup pine nuts; 4 cloves garlic, peeled and thinly sliced; 1 teaspoon freshly ground black pepper, or to taste; Grated Parmesan cheese as an accompaniment (optional)

Servings: persons

1
Put the water and 2 tablespoons salt in a large stockpot over high heat, and when the water comes to a full, rolling boil, add the pasta.
2
Cook until the pasta is just tender, about 10 minutes, then drain it through a large strainer or a colander, saving a cup of the cooking water to pour over the dried currants.
3
Spread the drained penne out on a lightly oiled baking sheet and allow to cool for a few minutes while you prepare the other ingredients.
4
The pasta can be prepared ahead up to this point and finished later.
5
In a small bowl, pour the reserved cup of pasta water over the dried currants; let them stand in the water to soften while you prepare the other ingredients.
6
Cut the kale into a chiffonade.
7
Roll the leaves into a cigarlike bundle, and with a large, sharp knife cut across the bundle in a rocking motion to produce ribbons about 1/8 inch wide.
8
Put the oil in a large saute pan over medium-high heat and cook the pine nuts in the oil until they are fragrant and just beginning to brown, about 2 minutes.
9
(Watch closely; pine nuts burn quickly.)
10
Add the sliced garlic and saute until it is bubbling hot but not browned.
11
Add the kale and saute for 2 minutes, or until it is wilted.
12
Drain the currants and add them to the sauteed kale mixture, then toss the hot greens with the cooked pasta, season to taste with salt and pepper, and serve, passing the grated Parmesan separately.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 gallon boiling water, 2 tablespoons plus 2 teaspoons kosher salt, or to taste, 1 pound dried penne, 1/2 cup dried currants, and more.

Yes, Hippie Farfalle with Pine Nuts, Currants, and Kale falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!