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Weeknight Lemon and Kale Pasta

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Ingredients

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  • 1 large bunch of kale, washed and roughly chopped (about 4 cups)
  • 1 tsp salt
  • 4 large cloves of garlic
  • 2/3 cup olive oil
  • 1 tbsp lemon zest
  • 3/4 cup grated parmesan, plus extra for garnish
  • 2–3 cups dry pasta of choice
  • 1/2 pound bacon, chopped

Instructions

  1. Add the roughly chopped kale and salt to a large pot along with enough water to fully cover the kale. Bring to a boil and cook until the kale is tender and vibrant in color.
  2. While the kale cooks, prepare the pasta according to the package directions. Cook the chopped bacon by spreading it on a sheet pan and baking at 400°F for 10–15 minutes, or until crisp.
  3. When the kale is finished cooking, transfer it to a blender or blending cup along with the garlic, olive oil, lemon zest, and about ½ cup of the reserved pasta water. Blend on the highest setting until the sauce is smooth and thick. This may take a minute or two. If the sauce is too thick, add an additional splash of pasta water until you reach your desired consistency.
  4. Once blended, stir the grated Parmesan into the sauce. The sauce should still be hot, so plan to serve it right away.
  5. Add the cooked pasta, kale sauce, and bacon to a large bowl. Top with a drizzle of olive oil and extra grated Parmesan, then toss to combine and serve.

Keywords: vegan, weeknight dinner, kale, lemon

Find it online: https://www.weaversorchard.com/lemon-and-kale-pasta/