Kale & Hazelnut Pasta
Chef Terry Salmond, The Walper Hotel, Kitchener-Waterloo
Prep time: 20 min
Cook time: 5-8 min
Servings: 3-4
Ingredients:
1 pkg (500 g) Catelli® penne
1/4 cup (62 ml) extra virgin olive oil
2 cloves (10 ml) finely sliced garlic
1 1/2 cup (375 ml) diced Roma tomato
2 cups (500 ml) Tuscan black kale, roughly chopped & washed
1/2 cup (125 ml) toasted & chopped hazelnuts
2 sprigs (10 ml) fresh thyme leaves
1 tsp (5 ml) Kosher salt
2 tsp (10 ml) fresh lemon juice
Garnish (Optional): Grana Padano or Romano cheese
Instructions:
Step 1: In a heavy pan large enough to hold the pasta, warm the olive oil to medium high heat and lightly toast the sliced garlic until it begins to turn a beautiful golden brown.
Step 2: Add the chopped tomatoes and thyme, season with salt. Allow the mixture to come to a gentle simmer and lower the heat, cook for 3 minutes and remove from heat.
Step 3: Cook Catelli® penne pasta according to the package directions. When cooked to your liking, strain pasta and immediately add to the tomato sauce.
Step 4: Return the sauce and pasta to medium high heat and toss pasta with kale & half the hazelnuts, cook just until the kale has wilted. Season the dish with salt as needed and a few drops of fresh lemon juice.
Step 5: Portion out the pasta into three or four bowls and top with the remaining hazelnuts and some shaved Grana Padano cheese.
Tip: When toasting the garlic, gently swirl the slices in the olive oil. This will ensure the maximum release of flavour, and even browning.
