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Cooking 101
This is a surefire way to add more greens into your world. Plus you get to eat pasta and cheese. Win, win.
Chef Tip: Using the salted, boiling pasta water to wilt the kale and cook the peas saves work, pots and cleanup.
½ box penne pasta
Salt
One bunch of dinosaur kale
1 bag of frozen peas
About 2 cups of shredded mozzarella cheese
Bring a large pot of water to a boil. Add a few pinches of salt, then the pasta, and bring back up to a boil and follow directions to cook
Remove the stems from the kale and dunk the leaves into the boiling water. Cook for about 30 seconds then remove and chop the kale. Set aside
When the pasta has about 3 minutes left to cook, add the peas to the boiling water, and once the pasta is finished, strain the pasta and the peas together and transfer to a bowl
Toss with the chopped kale, about ¼ pouch of Chimichurri and the cheese
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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