Ingredients
- 10oz linguine noodles
- 1 cup pasta cooking water, reserved
- 2 tablespoons extra virgin olive oil
- 3 cloves of garlic, minced
- 1/2 cup of pine nuts
- 2 cups finely shredded/chopped kale
- 2-3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 container of Kite Hill Ricotta or alternative
Instructions
- Cook pasta according to package directions. Before draining, reserve 1 cup cooking water and set aside.
- Prep other ingredients while water boils and pasta cooks.
- Drain pasta and keep in colander. Let the pasta pot cool for 5 minutes.
- Toast pine nuts for 3 minutes, or until lightly browned and fragrant.
- Heat the pasta pot over medium-low and add the olive oil. Add the garlic and stir for about 1 minute, until just starting to brown. Add in the kale and cook for 2-3 minutes, stirring frequently. Add the lemon juice, zest, and salt. Stir together. Pour in about 1/2 cup of the reserved cooking water and stir to combine. Next, add in the ricotta and stir until fully combined and creamy.
- Using a pasta server spoon (or your fingers), scoop about one serving of pasta and gently stir to combine in the sauce. Add incrementally until all pasta has been combined. Add more cooking water to thin out if needed. Taste and add more salt or lemon juice if needed. Top as desired and serve immediately.
Recipe Reviews
James
5 out of 5 stars
One of my favorite pastas for the summer! Lemon and pine nuts really make this creamy pasta pop.
