Recipe: Kale Pasta with Pistachios and Parmesean

I really didn’t have that high of hopes for this dish but it proved to be wonderful!!  I have had a Real Food magazine on my counter with my recipe binder for MONTHS and I finally flipped through it and pulled out a few recipes that seemed intriguing.  I had most of the ingredients for this one already so I decided I’d try it.  So glad I did!  It has a much more unique flavor than I expected. It is definitely going in the rotation.

Kale Pasta with Pistachios and Parmesean
Serves 6
A delicious pasta dish with a deep flavor that will surprise you.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 3-5 Tb olive oil
  2. 4 cloves garlic
  3. 8 ounces mushrooms, sliced
  4. 5 cups ripped kale from the bag
  5. 2 cups cherry tomatoes
  6. 1 can chickpeas, drained
  7. 16 ounces favorite pasta
  8. 1.5 cups good Parmesan, shredded
  9. 1/2 cup roasted salted pistachios
Instructions
  1. Bring a large pot of water to a boil for the pasta and cook according to package directions.
  2. Meanwhile, in a large saute pan, heat the oil with the garlic and mushrooms until fragrant.
  3. Add the kale and wilt down until dark green, stirring frequently.
  4. Add the tomatoes and chickpeas and stir, tossing to coat.
  5. Cook until the chickpeas are heated through and then add the pasta and cheese (save some to top, or add more than is called for) and toss all together.
  6. Transfer to serving dish and top with more cheese and the pistachios.
  7. Serve hot!
Adapted from Real Food Magazine Spring 2017
Adapted from Real Food Magazine Spring 2017
Hopes and Dreams http://cherishinghopesanddreams.com/