We just got home from the most heavenly vacation. It was exactly what the doctor ordered, peaceful and relaxing. I’ll write more about it later, I have tons of pictures to go through. It was so good.
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
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. Using the same water (it will be a little green from the kale), 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, cook until tender, about 3 minutes.
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.**