Kale Pasta With Toasted Pine Nuts And Cherry Tomatoes

1. 1

   Put a large pot of salted water on to boil. Strip the leaves off the stems of the kale. Discard the stems. Wash and drain the leaves.

2. 2

   When the water is boiling add the kale. Stir until the water returns to a boil. Cook 5 minutes. Scoop the kale out of the water and drain in a colander. Do not discard the kale water. Allow the kale to to cool briefly and then chop fine.

3. 3

   Add the pasta to the kale water, cover briefly until the water returns to a boil, then remove the cover, stir and cook 7 minutes or until al dente.

4. 4

   While the pasta is cooking, heat the oil to medium heat and lightly fry the pepperoni for a few minutes. Remove the pepperoni and set aside.

5. 5

   Add garlic and shallots over medium heat and cook 5 minutes or until the garlic is toasty. Don't let it get too dark or it will taste bitter.

6. 6

   Add the pepperoni, tomatoes, and pine nuts, cook another few minutes. When pine nuts are toasty, add chopped kale and cook 2 minutes to meld the flavors.

7. 7

   Scoop the pasta out of the water directly into the pan with the kale. Add 1/2 cup pasta cooking water, and cook, stirring, for 2 minutes.

8. 8

   Added the grated pecorino. Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.