After being gone for 10 days, I came home to a completely empty fridge. I always clean the house from top to bottom (including the fridge) before we leave; do you do that too? I like to come home to a really clean house, it makes the transition to real-life a little easier. After almost two weeks of indulging, I like to fill my fridge with healthy foods to cancel out the damage that was done on vacation. I actually love grocery shopping, and I always really look forward to it. I love the post-vacation shop the most. While I was gone, I craved green juice. If you ever would have told me that I could crave a green juice, I would have told you that you were crazy but I really love it. Anyway, I bought a ton of kale at the store for juice and had some extra. I have made a pasta very similar to this one with spinach many times, and thought I’d give it a whirl with baby kale. I liked it even more than when I make it with spinach.
Now that I am over my fear of kale, (thanks to the Sargento Flavor Journey). I try to get it into as many things that I can. It is so good for you, and I am finding it really easy to add to things and no one is the wiser. Kale gets a bad rap; it can be a tough sell, let’s be honest. Baby kale is a good gateway to heartier kale leaves. It is really great tossed with a little vinaigrette, dried cranberries, and walnuts. 1 pound whole wheat pasta
3 cups baby kale
1 Tablespoon olive oil
2 garlic cloves
Salt and pepper
1 cup Sargento Whole Milk Ricotta Cheese
1/2 cup Sargento Artisan Parmesan Cheese
Juice and zest from one lemon
3 Tablespoons chopped pistachios
Serve with remaining Parmesan and pistachios.
- 1 pound whole wheat pasta
- 3 cup baby kale
- 1 Tablespoon olive oil
- 2 garlic cloves
- Salt and pepper
- 1 cup Sargento Ricotta Cheese
- 1/2 cup Sargento Parmesan Cheese
- Juice and zest from one lemon
- 3 Tablespoons chopped pistachios
- Bring a large pot of water to a boil. Add salt. Add kale and cook for 3 minutes. Pull kale out of pot with a spider, or slotted spoon. Drain well. Add pasta and cook according to package directions.
- Heat a large sauté pan over medium heat, add olive oil. Cook garlic for 30 seconds. Add kale. Season with salt and pepper.
- Drain pasta (reserve some cooking liquid in case you need to thin your sauce). Add pasta to the sauté pan. Add ricotta cheese, half of the Parmesan, lemon zest and juice. Toss well. Add reserved cooking liquid if necessary. Serve with remaining Parmesan and pistachios.
**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**