preservemyrecipes.com


Share
January 01, 2016
Recipe Source/Credit: Teresa Floyd/Modify Gourmet10
Submitted by: [gourmet10]
Category: Vegetarian » Pasta


Ingredients
Serves 4

INGREDIENTS
1 pound spaghettini pasta
6 tablespoons high-quality olive oil
1 tablespoon unsalted butter
2 tablespoons olive oil for sautéing
3 shallots, thinly sliced
1 clove garlic, finely chopped
2 bunches lacinato (black) kale, rinsed, tough stems removed, cut crosswise into 1-inch slices
1/8 teaspoon kosher salt
1/8 teaspoon ground pink peppercorns
1/8 teaspoon red pepper flakes
1 lemon lightly juiced and zested
Red Hawaiian sea salt for finishing
Grated or shaved parmesan cheese for serving

Olive Oil & Kale Spaghettini Ingredients
Pink peppercorns lend floral notes and red Hawaiian sea salt adds a special finishing touch.

PREPARATION
1. Bring a large pot of salted water to a boil. Add spaghettini and cook according to package instructions or until al dente (approximately 9–11 minutes). Drain. Coat and toss the pasta with delicate flavored olive oil and butter.

2. In a large sauté pan, over medium-high heat, heat the olive oil. Add shallots and cook 2–3 minutes until soft and lightly golden. Add garlic and kale. Sauté until kale is wilted and tender, about 5–8 minutes. Season kale with kosher salt, pink peppercorns, and red pepper flakes.

3. Add kale, lemon zest, and a light squeeze of lemon juice to pasta and toss well. Add more olive oil or seasonings to taste. Serve and finish each pasta bowl with red sea salt. Top with a generous sprinkle of parmesan cheese.



Notes
PREPARATION
1. Bring a large pot of salted water to a boil. Add spaghettini and cook according to package instructions or until al dente (approximately 9–11 minutes). Drain. Coat and toss the pasta with delicate flavored olive oil and butter.

2. In a large sauté pan, over medium-high heat, heat the olive oil. Add shallots and cook 2–3 minutes until soft and lightly golden. Add garlic and kale. Sauté until kale is wilted and tender, about 5–8 minutes. Season kale with kosher salt, pink peppercorns, and red pepper flakes.

3. Add kale, lemon zest, and a light squeeze of lemon juice to pasta and toss well. Add more olive oil or seasonings to taste. Serve and finish each pasta bowl with red sea salt. Top with a generous sprinkle of parmesan cheese. I like to add a vinagrette of myer lemon and olive oil to have the pasta "shine". Optional of course!



 
Find the perfect babysitter at Sittercity.com