Warm, nutty, and full of fresh flavours with a bit of an edge, this simple pasta salad has become a new favourite that will continue way beyond our fall season. The toasted pecans are a fun and playful add so I'd say >insert your favourite nut here< too. 'Giving our carnivorous life a little rest while celebrating more loved greens. More after the jump and have a delicious weekend. ~xx
'Loved later-evening ♫ relaxing track from a beautiful workweek, indoors & out!...
Cantoma - Just Landed (Pete Herbert Remix)
Ingredients (Serves 4):
2 cups (gluten-free) bow-tie pasta
3 tablespoons olive oil
4 cloves garlic (crushed)
3 stalks green onions (rinsed & minced)
4 cups (rinsed and chopped) fresh kale
1 tablespoon (rinsed & minced) fresh mint
3/4 cup (chopped & toasted; 8 mins.) pecans
8 tablespoons (crumbled) Feta cheese
salt & ground red cayenne pepper (to taste)
Directions:
Cook the pasta as per the package directions. Drain and give a light cold water rinse, placing in a large bowl.
On low heat, warm the olive oil and garlic together in a large skillet for 2 - 3 minutes. Add the green onions and stir. Add a sprinkle of salt and cayenne pepper, stir, and remove from the heat. Let sit for 3 - 5 minutes, then pour the warm olive oil mixture over the pasta. Gently toss and set aside.
In the same above skillet (as is) over medium-high heat, add the chopped kale and steam until slightly wilted (4 - 5 minutes).
Add the kale, mint and pecans to the pasta and lightly toss. Do a final taste test, adding more salt and pepper if needed.
Serve warm (nuke if desired), and top with a sprinkle of feta cheese.
