Monday, June 18, 2012

Orechiette with garlic, kale and parmesan

1/4 cup chopped fresh cilantro
1 teaspoon finely grated lemon peel
1 garlic clove, minced
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
12 ounces orecchiette
1-2 tablespoons extra-virgin olive oil

Mix cilantro, lemon peel and garlic in small bowl; set aside.
Bring large pot of salted water to boil. Add pasta and cook just until tender but still firm to bite, stirring occasionally, drain. Add oil to pot and heat until hot. Add garlic, sautee for a minute then add greens, salt and ground pepper according to taste and sautee until soft. Mix greens with pasta in serving bowl, add cilantro mix and grated parmesan.

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