"The belly rules the mind."--Spanish Proverb

Kale Pasta Salad Recipe

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This recipe for Kale Pasta Salad, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shelly Hoff

Category:
Category:

Ingredients:  
Ingredients:  
Pasta and Pine Nuts:
8 ounces bowtie pasta (farfalle)
1/4 cup pine nuts 

Dressing:
1 cup olive oil
6 cloves garlic, minced 
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup lemon juice or balsamic vinegar 
1 tablespoon lemon zest 
1 tablespoon chopped fresh basil 
1 tablespoon chopped fresh parsley 

Kale:
1 1/2 bunches kale
4 ounces Parmesan, shaved
Kosher salt and freshly ground black pepper
Assembly:
3 cups halved cherry tomatoes
8 ounces small mozzarella balls 

Directions:
Directions:
Special equipment: 4 quart-size mason jars and 1 pint-size mason jar
For the pasta and pine nuts: Bring a pot of water to a boil and cook the pasta according to the package directions. Drain, rinse with cold water and add to a bowl. Set aside.
Add the pine nuts to a small skillet over low heat. Toast slowly over the course of 3 to 4 minutes, tossing regularly. Remove from the skillet and set aside.
For the dressing: In a large skillet, heat the olive oil and garlic over low heat so that the garlic slowly infuses the oil, about a minute. When the garlic begins to sizzle, stir it around so it doesn't get too brown. When the garlic starts to turn golden, add the salt and pepper and stir; set aside for 5 minutes.
After 5 minutes, pour the oil mixture (scraping out the salt, pepper and garlic) into a small mason jar. Add the lemon juice, lemon zest, basil and parsley, put the lid on and shake it.
For the kale: Finely slice 1 bunch of the kale. Set the same skillet (without cleaning it) over medium-high heat. Add the sliced kale and cook until partly wilted, about 5 minutes. Let cool, then add the Parmesan shavings and toss. Season with salt and pepper.
Finely slice the remaining 1/2 bunch kale and set aside.
For the assembly: Start by pouring 1/4 cup dressing into each quart-size mason jar, followed by 3/4 cup cherry tomatoes, 1 1/4 cups pasta, 1 tablespoon pine nuts, 1/2 cup cooked kale with Parmesan, 8 to 9 mozzarella balls and, finally, 1/2 cup sliced raw kale. Put the lids on the jars and refrigerate until ready to eat.
Just shake up when ready to eat and eat right out of the jar.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Great healthy on the go lunch.

 

 

 

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