Kale Pasta Salad
Ingredients
- 1 pound Barilla® Penne
- 6 tablespoons vegetable oil divided
- 5 garlic cloves minced
- 10 strips cooked smoked bacon chopped (for a vegetarian version, omit bacon)
- ¾ teaspoon salt (or more, if desired)
- ¾ teaspoon ground black pepper
- 1 bunch kale washed, pat dry, and chopped
- Fresh squeezed juice of 1 lemon
- ¾ cup Parmesan cheese either shaved or shredded
Instructions
- Cook pasta in salty boiling water for about 12 minutes. Drain, rinse with cold water, and add to a large bowl. Set aside.
- In a large skillet or pan, heat 4 tablespoons of oil and add the minced garlic. Cook over low heat, stirring occasionally, for about 2 minutes. Don't let garlic turn brown! Add the cooked bacon and heat for about 1 to 2 minutes to bring out its flavor. Remove pan from heat, stir in ¾ teaspoon of salt and ¾ teaspoon of pepper. Pour mixture all over the cooked pasta, tossing well to combine. Set aside.
- Add the other 2 remaining tablespoons of oil and chopped kale to the same skillet or pan (without wiping it out) and let cook over medium-high heat for about 3 to 5 minutes or until kale is slightly wilted. Warming up the kale over medium-high heat brings out its flavor, avoiding get too bitter. Add kale to the pasta mixture with the lemon juice, and toss to combine. Let sit for about 5 to 7 minutes. When mixture has cool down, add the Parmesan cheese and toss. Taste pasta mixture, adjusting the seasonings if necessary.
- Chill kale pasta salad for about 2 to 3 hours (or more if necessary) and serve.
Recipe Notes
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