Angel Hair with Lemon, Kale, and Pecans
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Stuart O'Keeffe
When kale started to take over the food world, I noticed it was juiced, made into chips, put into smoothies, and even sneaked into chocolate bars. So why not put it in a pasta dish? The nuts in this recipe give the dish another
Ingredients
1/2 cup pecans
1 pound angel hair pasta
1/2 cup extra virgin olive oil, divided
4 cloves garlic, minced
1/2 teaspoon dried chili flakes
1/2 pound kale, stems discarded and chopped
Zest of 1 lemon
Juice of 1 lemon
8 basil leaves, torn
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 tablespoons grated Parmesan
Instructions
Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant. Remove from skillet and chop. Set aside.
Add 1 teaspoon of salt to a pot of water and bring to a boil. Cook the pasta for 1 minute less than the package instructs.
While the pasta is cooking, heat 1/4 cup olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the garlic and chili flakes and stir for 30 seconds until fragrant.
Add kale and lemon zest and cook for 2 minutes more. Stir carefully so that the kale will not fall out of the pan.
Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper. Toss until everything is coated.
Portion pasta onto plates. Sprinkle with the pecans and Parmesan cheese.
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