Spicy Garlicky Lemony Kale Pasta
Ingredients
- 1 tbsp olive oil or a little lemon juice
- 6 garlic cloves, thinly sliced
- 1/4 to 1/2 tsp crushed red pepper
- 1 tbsp fresh lemon juice
- 5 cups chopped kale
- 1.5 cups green peas, thawed
- 1/2 tsp lemon zest
- 1/2 tbsp lemon juice
- generous drizzle of chili oil, optional
- desired amount of cooked pasta
- nutritional yeast, to taste
- salt, to taste
- freshly ground black pepper, to taste
- 1/3 cup toasted pine nuts
Preparation
Cook the pasta according to package instructions until al dente.
Toast the pine nuts in a dry skillet over medium heat until golden brown.
Heat 1 tbsp olive oil in a large skillet over medium heat.
Sauté 6 thinly sliced garlic cloves for about 2 minutes, or until they start to brown.
Add 1/4 to 1/2 tsp crushed red pepper and cook for another 30 seconds, or until the garlic is slightly crisp, stirring constantly to avoid burning.
Add 1 tbsp fresh lemon juice.
Add 5 cups chopped kale in three batches, mixing well and waiting for each batch to wilt before adding the next.
Add 1.5 cups thawed green peas, stir to combine, and cook until warmed through.
Remove from heat and add 1/2 tsp lemon zest, 1/2 tbsp lemon juice, and a generous drizzle of chili oil if using.
Mix in the cooked pasta.
Season with more lemon juice, nutritional yeast, salt, and freshly ground black pepper to taste.
Top with 1/3 cup toasted pine nuts.
Notes
For an oil-free version, use lemon juice instead of olive oil for sautéing.
Chili oil is optional but recommended for extra flavor.
