Pasta is a favorite dish for athletes, especially during the winter when we are expending so many calories skiing, snowshoeing, and just spending time outside in the cold air temperatures. This is especially true for Basecamp winter guests who have played all day and are looking forward to a meal that hits the spot! The kale and goat cheese keep it lively and healthy. Just to note that we use our frozen garden kale for this recipe- it is blanched immediately after picking during the summer harvest, cooled and bagged in freezer bags for winter freshness.
4 cloves garlic
4 small shallots
1 bunch kale (1/2 lb) - fresh or frozen (substitute spinach if you like)
1/3 cup olive oil
1/3 cup goat cheese, plus more for topping
2 Tbls + hot pasta water
sea salt and freshly ground black pepper
fresh lemon juice
12 oz dried penne pasta
fresh thyme or parsley (flowers too if fresh)
Bring a large pot of water to boil and add the garlic and shallots. Boil for 2-3 minutes, stir in kale and cook for another 10 seconds. Fish out your greens, garlic and shallots with a slotted spoon and add to a food processor. Puree these ingredients with the olive oil and goat cheese. Add a couple of tablespoons of hot pasta water to thin if necessary Season with salt and plenty of black pepper. Add a bit of lemon juice.
Use the same water to cook the pasta. Drain and toss the pasta with the green sauce and serve with fresh thyme or parsley on top.
Prep time 10 minutes
Cook time 10 minutes
Recipe from Heidi Swanson's 101Cookbooks blog.