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GF
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Kale Pasta Salad
Infusing vegetables into starches has become a trend in my cooking, from adding grated vegetables to bread doughs to finishing rice dishes with sliced greens like cabbage or spinach. A trend fueled by a desire to eat more vegetables, but in a more palatable way than just eating a giant salad. And it has resulted into the kind of dishes that not only employs local vegetables but make us just feel so good, from the inside out.
Today, I bring you a pasta salad with three times the amount of kale than pasta. A pasta salad with the lemony kick of popped coriander seeds, a touch of heat from serrano peppers and an aromatic finishing mince of mint leaves. The weather being so lovely these days, it’s a perfect salad to take out on a picnic and eat at room temperature or even cold. Local kale is readily available at all the farmers markets so run, don’t walk, and get a few bunches! Drizzle a touch more olive oil than the recipe calls for to add a layer of luxurious fat to the salad.
Infusing vegetables into starches has become a trend in my cooking, from adding grated vegetables to bread doughs to finishing rice dishes with sliced greens like cabbage or spinach. A trend fueled by a desire to eat more vegetables, but in a more palatable way than just eating a giant salad. And it has resulted into the kind of dishes that not only employs local vegetables but make us just feel so good, from the inside out.
Today, I bring you a pasta salad with three times the amount of kale than pasta. A pasta salad with the lemony kick of popped coriander seeds, a touch of heat from serrano peppers and an aromatic finishing mince of mint leaves. The weather being so lovely these days, it’s a perfect salad to take out on a picnic and eat at room temperature or even cold. Local kale is readily available at all the farmers markets so run, don’t walk, and get a few bunches! Drizzle a touch more olive oil than the recipe calls for to add a layer of luxurious fat to the salad.
35 Minutes
6
Notes & Variations
- Whether using fresh or dried pasta, remember that the heat from the pasta is what cooks the kale slightly so remember to move quickly once the pasta has cooked.
- Instead of kale, use rainbow chard, watercress, or spinach.
- Grated cheese is always an option for a creamier finish, but you could also stir 2 to 3 tablespoons of almond butter or tahini.
Notes & Variations
- Whether using fresh or dried pasta, remember that the heat from the pasta is what cooks the kale slightly so remember to move quickly once the pasta has cooked.
- Instead of kale, use rainbow chard, watercress, or spinach.
- Grated cheese is always an option for a creamier finish, but you could also stir 2 to 3 tablespoons of almond butter or tahini.
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