Winter Vegetable Pasta2013-07-10
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- Servings : 4 to 6
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 22m
This information is per serving.
This tasty recipe for vegetable pasta was originally submitted by Farhad (iran chef), who has shared many delicious recipes with us.
This vegetable pasta recipe combines pasta with kale, goats cheese, garlic and lemon juice. I think it’s a must try.
Farhad says: I used penne here, but you can substitute whatever pasta you like. Spinach can be substituted for the kale if you like as well.
Kale and Goat Cheese Vegetable Pasta
- 4 cloves of garlic, peeled
- 4 small shallots, peeled
- 1/2 pound kale, stalks removed and washed well
- 1/3 cup (80 ml) extra virgin olive oil
- 1/3 cup or 2 ounces goat cheese, plus more for topping
- 2 tablespoons + hot pasta water
- sea salt and freshly ground black pepper to taste
- fresh lemon juice (optional)
- 12 ounces (340 g) dried penne pasta (or your favorite shape pasta)
- fresh thyme
Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, then stir in the kale and cook for another ten seconds. Don't over cook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water.
Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water to thin out the mixture if needed. Then season with a touch of salt and plenty of black pepper. Taste.
Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. Set aside.
Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce.
Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.
Make it a gluten free recipe by substituting the penne pasta with a gluten free pasta of your choice.
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