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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Farfalle Pasta with Pine Nuts, Currants and Kale Recipe

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This recipe for Farfalle Pasta with Pine Nuts, Currants and Kale is from Fishman Family 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:  
¾ lb. farfalle pasta
1 gallon boiling water
2 Tbs. kosher salt, for boiling the pasta
½ cup dried currants
1 bunch kale
½ cup olive oil
½ cup pine nuts
4 cloves garlic, minced
2 tsp. kosher salt, for seasoning
1 tsp. black pepper
grated Parmesan cheese
Directions:
Directions:
1. Boil the pasta in salted water until it is barely tender, about 10 minutes, and drain, saving one cup of the cooking liquid. Scatter the drained pasta over the surface of a baking sheet to halt the cooking process and allow it to cool.
2. Pour the reserved cup of liquid over the dried currants; let them stand in the water to soften while you prepare the other ingredients.
3. Cut the kale into a chiffonade by rolling the leaves into a cigar like bundle and with a large, sharp knife, cutting across the bundle in a rocking motion to render the leaves into ribbons about ⅛-inch wide.
4. Put the oil in a large saute pan over medium-high heat and cook the pine nuts in the oil until they are fragrant and just beginning to brown, about 2 minutes. (Watch closely, pine nuts burn quickly.) Add the garlic and saute until it is bubbling and hot, but not browned. Add the kale and saute for 2 minutes, or until the kale is wilted.
5. Drain the currants and add them to the sauteed kale mixture, then toss the hot greens with the cooked pasta. Stir in the salt and pepper and serve at once with Parmesan cheese.
Number Of Servings:
Number Of Servings:
6

 

 

 

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