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Pasta with Kale, Lemon, and Toasted Walnuts Recipe

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This recipe for Pasta with Kale, Lemon, and Toasted Walnuts is from The Hope Legacy Cookbook, 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!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb. spaghetti (can be whole-wheat or regular)
2 Tbsp. olive oil
1 Tbsp. garlic (approx. 3 large cloves), minced
tsp. red pepper flakes
1 bunch dinosaur kale, destemmed and thinly sliced
pinch of sea salt
zest of 1 lemon (approx. 1 Tbsp.)
2 Tbsp. fresh lemon juice
cup Pecorino Romano or Parmesan cheese, shredded (plus more for garnish)
cup walnuts, toasted and then broken into small pieces

Directions:
Directions:
Toast walnuts on a dry skillet over medium heat or in a toaster oven. While toasting, watch constantly and stir until walnuts start to brown and smell toasted, about 5 minutes in skillet. Set aside.

Bring a large pot of salted water to a boil. Cook pasta according to package directions and reserve cup pasta water before draining rest. Meanwhile, when the pasta has about 5 minutes left of cook time, heat 2 Tbsp. olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 30 seconds to 1 minute, until tender and fragrant. Add the sliced kale and a pinch of salt to skillet. Cook and continuously toss kale so that it does not burn as well as making sure kale is coated in olive oil and garlic mixture until wilted and tender, about 1 to 2 minutes. Remove skillet from heat and add in the lemon zest and juice. Toss all together to combine. Add the pasta to the skillet and toss again to combine. Add in some of the reserved pasta water to create a thin sauce. Add grated cheese and toss to combine. Serve pasta topped with toasted walnuts and additional grated cheese.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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