Creamy Kale Pasta

• pine nuts↗0.25 cup
• packed parsley0.25 cup
• packed basil↗0.25 cup
• capers or pitted olives↗2 tablespoon
• coarse kosher salt (less if using table salt)↗1 teaspoon
• black pepper↗0.5 teaspoon
• juice and zest of half a lemon
• olive oil↗2 tablespoon
• farfalle↗8 ounce
• salted butter or vegan butter↗2 tablespoon
• cloves garlic, thinly sliced↗2
• stalks curly kale, stems removed, leaves chopped into bite-sized pieces↗2
• white wine, reserved cooking water, broth, or any combination↗0.5 cup
• red pepper flakes, to taste↗
• grated Parmesan (omit Parmesan if vegan)

Step-by-step instructions

1. 1

   Make the sauce: Pulse all sauce ingredients together until mostly smooth. (The sauce will be very salty. That’s okay, it’ll tone down once it mixes with everything.)

2. 2

   Prep the pasta: Cook pasta according to package directions. Drain and set aside.

3. 3

   Cook down the kale: While the pasta is cooking, melt the butter over medium heat in a large skillet. Add the garlic; sauté for 1-2 minutes. Add the kale; sauté for 1-2 minutes until bright green and softened. Add the wine, water, or broth; let it sizzle out for a minute.

4. 4

   Finish: Add drained, cooked pasta and sauce. Toss to combine. Season to taste with Parmesan, lemon, red pepper flakes, and salt and pepper. Fast, easy, yum.