Winter Pasta

Yikes, this is garlicky. To the point where I don't feel like I should be around anyone after I eat it. Benjamin looked like he was going to run screaming from me and told me that I stunk when I tried to talk to him up close after eating it (ah, the honesty of 6-year-olds). I think it turned out this strong because I didn't boil the garlic, shallots, and kale before making the sauce. I'm sure boiling the garlic would have taken a bit of the bite out of it. But I'm not sure I'll be making this again... I added toasted pine nuts to give it a little more oomph, but it wasn't good enough to risk the garlic attack again.

Winter Pasta
Courtesy of 101 Cookbooks



4 cloves of garlic, peeled
4 small shallots, peeled
1 small bunch of kale - 1/2 pound / 8 ounces, stalks removed, washed well
1/3 cup extra virgin olive oil
1/3 cup / 2 ounces goat cheese, plus more for topping
2 tablespoons + hot pasta water
Fine grain sea salt & freshly ground black pepper
Fresh lemon juice - optional
12 ounces dried penne pasta
Fresh thyme

Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don't overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. Set aside.

Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.