This is officially the only pasta I have ever eaten in my life without cheese. I know. Insane! This pasta is so full of flavor that the cheese just is not needed.
Every element is so unique in this dish.. the sweet caramelized onions, the earthy kale, the crunchy walnuts, the acidic lemon. It all blends together so well to create something completely divine.
This is a great dinner to have in your back pocket. It feels a little bit fancy, but is so easy & accessible that anyone can make it!
Happy cooking! xx
ellyn
SERVINGS: 3-4
TIME: ~ 1 hour / only 30 minutes active
INGREDIENTS:
- 12 oz pasta
- 2 onions
- 1/2 stick butter
- 1 teaspoon salt
- 2 cups kale / about 5 or 6 large stems
- 3 large garlic cloves
- 1 cup stock
- 1.5 cup half & half
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 1 lemon
- 1 tablespoon butter – optional
- roasted walnuts
INSTRUCTIONS:
1. In a large pan melt 1/2 stick butter over low heat. Add sliced onions & salt. Cook covered on low for 30 minutes or until the onions are caramelized. Stirring every few minutes.
2. Remove kale from stems & roughly chop. Chop garlic. Add kale & garlic to the pan. Sauté on low for 5 minutes.
3. Add in stock, half & half, pepper & red pepper flakes. Simmer for 10 minutes.
4. Cook pasta al dente – about 2 minutes less than the package says.
5. Add in cooked pasta, juice from one lemon & butter if desired. Simmer another 2 minutes.
6. Top with toasted walnuts!
7. Enjoy!
