Kale Pasta Recipe
This fresh kale pasta is an amazing option if you’re looking for a quick, healthy meal with an
array of excellent flavors. All you need to do is cook the kale and pasta, add a delicious base,
and finish off with some pepper and dried chili. Viola — dinner is served!
Servings 4
Equipment
- knife
- Cutting board
- Large stainless steel pot
- Plate
- Standard size spoon
- large pot for boiling pasta
- wooden spoon
- Large saucepan
- wooden spoon
- Garlic crusher optional
- Mug
Ingredients
- 1 bunch Fresh kale
- 300 grams Fusilli pasta 11oz
- 30 Black olives pitted
- 2 Garlic cloves one per person
- Dry chili
- 1 tbsp Rock salt
- Extra virgin olive oil as much as required
- Pepper as much as required
Instructions
Prepare the Kale
- Clean and break the kale into small pieces with your hands. Be sure to remove it from the stem. The smaller you can cut/break the kale pieces, the better!
Cook the Pasta
- Add 1 tablespoon of rock salt to a pot of boiling water and dissolve before adding the pasta and kale to the water.
- Stir the ingredients with a long wooden spoon to ensure no pasta gets stuck to the bottom of the pot while cooking.
- Cook for about 10 minutes.
Make the Base of the Pasta
- While the pasta and kale are cooking, it’s time to create the base of the pasta. Start by adding 4 tablespoons of extra virgin olive oil to a large saucepan on low heat.
- Crush and add 2 cloves of garlic.
- Quickly add 1 tablespoon of pasta water to keep the garlic from burning.
- Crush and add black olives, along with half of the dried chili (save the other half to sprinkle onto the kale).
Put it All Together
- Next, add the cooked kale and pasta to the saucepan as well as half a mug of pasta water.
- Gently mix, then sprinkle the rest of the dried chili and add pepper.
- Time to toss! Mix everything through really well so all the flavours can infuse. Use a large spoon to serve the pasta on a large plate. You’re all done!