the components:
1 pound cherry or grape tomatoes, halved
1/4 cup + 2 tablespoons olive oil, divided
2 tablespoons of honey
4 teaspoons salt, divided
Freshly ground black pepper, to taste
1 pound of shabti pasta
2 cloves garlic, minced
Bundle of kale, washed and stemmed
Peel and juice of 2 lemons
1/2 cup grated Parmesan cheese, plus a little extra for serving
1/4 cup walnuts, toasted and chopped
Salt and pepper, to taste
Directions:
Preheat oven to 400 degrees F.
Toss the tomatoes with 2 tablespoons olive oil and honey and sprinkle with 1 teaspoon salt and freshly ground black pepper. Roast the tomatoes for about 10 minutes until they are soft and starting to caramelize.
While the tomatoes are cooking, bring a large pot of water to a boil with 3 teaspoons of salt. Add the pasta and cook for about 10 minutes until al dente.
Remove the tomatoes from the oven and quickly mix them with the garlic.
Drain the pasta, reserving 1 cup of the cooking water. Immediately toss the pasta with the remaining olive oil, kale, lemon juice and zest. Then add the tomato mixture and Parmesan. Add more of the cooking water as needed to cover the pasta and create a light sauce. Season with salt and pepper to taste.
Serve immediately with walnuts and some extra Parmesan.
Tip: You can use spinach instead of kale if you prefer and substitute any pasta shape you prefer instead of the noodles.
1 pound cherry or grape tomatoes, halved
1/4 cup + 2 tablespoons olive oil, divided
2 tablespoons of honey
4 teaspoons salt, divided
Freshly ground black pepper, to taste
1 pound of shabti pasta
2 cloves garlic, minced
Bundle of kale, washed and stemmed
Peel and juice of 2 lemons
1/2 cup grated Parmesan cheese, plus a little extra for serving
1/4 cup walnuts, toasted and chopped
Salt and pepper, to taste
Directions:
Preheat oven to 400 degrees F.
Toss the tomatoes with 2 tablespoons olive oil and honey and sprinkle with 1 teaspoon salt and freshly ground black pepper. Roast the tomatoes for about 10 minutes until they are soft and starting to caramelize.
While the tomatoes are cooking, bring a large pot of water to a boil with 3 teaspoons of salt. Add the pasta and cook for about 10 minutes until al dente.
Remove the tomatoes from the oven and quickly mix them with the garlic.
Drain the pasta, reserving 1 cup of the cooking water. Immediately toss the pasta with the remaining olive oil, kale, lemon juice and zest. Then add the tomato mixture and Parmesan. Add more of the cooking water as needed to cover the pasta and create a light sauce. Season with salt and pepper to taste.
Serve immediately with walnuts and some extra Parmesan.
Tip: You can use spinach instead of kale if you prefer and substitute any pasta shape you prefer instead of the noodles.
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