SPRING PASTA WITH KALE, PEAS & SHALLOTS
If you have been around this space for a while you will know that I have a deep love for fall and winter, I mean the greyer the skies the happier I am. That being said, I can appreciate and really do love, a beautiful, not to warm, sunny spring day and I actually look forward to flowers blooming and green leaves fluttering in the wind. I mean I am not a total stormy loving devil. Lilacs, dogwoods, tulips, green grass, Birkenstocks, cool but sunny afternoons, yes I do dig a perfect spring day.
Today’s recipe is an ode to upcoming spring days, it's light and fresh and at the same time comforting and filling. Plus it feels and looks and is pretty healthy as far as pasta’s come. Filled with kale, spring peas, a light sauce made from white wine, shallots and pasta water. It’s easy and quick for a weeknight meal and leftovers can be taken for lunch!
Spring Pasta with Kale, Peas & Shallots
Ingredients
3 shallots
6 cloves of garlic
1/3 - 1/2 cup white wine
2 tsp honey
1 jalapeno
1 bundle of kale (6-8 large leaves)
250 grams of Gemelli Pasta (or your favourite short noodle)
1 cup sweet peas (frozen)
1 cup pasta water
Directions
In a large pot on high heat boil water, add 3-4 tbsp of salt (trust me pasta tastes so much better when the water is fully saturated with salt), 1 tbsp of olive oil and your pasta noodles.
While the pasta is cooking, finely chop the shallots, garlic & jalapeño. De-stem the kale and roughly chop it. In a large sauce pan on medium heat add 1 tbsp olive oil and 2 tbsp butter brown the shallots and garlic. Once browned de-glaze the pan with the white wine, letting it cook off slightly. Then add in the jalapeño and honey. Turn heat down to a low and stir occasionally.
2-3 minutes before the pasta is done cooking, add in the frozen peas. While the peas are cooking, add the kale to the pan with the shallot sauce and lightly saute.
Once the pasta and peas are done transfer both with a slotted spoon to the saucepan. Alternatively you can drain your pasta but make sure to save 1 cup of the pasta waster before draining.
Stir in some pasta water (1/2 - 1 cup), bring the heat up to a medium and saute, 5-8 minutes, until the water has simmered off and thickened leaving the pasta and greens coated with a simple sauce. Season with salt and pepper.
Serve with dollops of goat cheese on top. The goat cheese gets all melty when put on the warm pasta and acts like an additional creamy sauce.