Skip to content
July 31, 2017 / Chris Blum

Pasta with Kale, Chiles & Hazelnuts


This is adapted from Diana Henry's recipe. I upped the amount of kale and added some kalamata olives – so good.

6 oz pasta
Salt and pepper
8 oz baby kale
1/4 c olive oil
3 cloves garlic, minced
1/2 tsp chili flakes
Zest of an orange
1/3 c hazelnuts, toasted abs chopped
1 oz flat leaf parsley, minced
Grated Parmesan
1/4 c kalamata olives, minced

Cook pasta according to package. Reserve pasta water.

In a 12 inch skillet heat oil add garlic and peppers and gently sauté over medium heat for 3 minutes. Stir in kale and heat heat through. Add pasta, zest, parsley, and nuts. Serves topped with cheese and olives.

Serves 2.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: