Pasta with Kale and Blue Cheese Recipe
Pasta with Kale and Blue Cheese
I am trying to try as many new things in cooking (or eating) as I can. This especially applies to vegetables. This is part two of the kale experiment. On second try, I think the kale reminds me a lot of broccoli raab in flavor. This pasta dish is full of very strong flavors. I chose a more flavorful blue cheese than I normally do. So thanks Darlene from Blazing Hot Wok for the recipe. I changed the proportions a little bit but here's the general idea.
- Pasta with Kale and Blue Cheese (from Blazing Hot Wok)
- 1/2 cup pecans , toasted on a pan or under a broiler for about 5 minutes and lightly crushed
- 1/2 large onion, sliced
- 1/2 bunch kale, stems removed and roughly chopped
- 2/3 cup fat free half and half
- 2 oz of your favorite blue cheese, plus some for crumbling on top
- a little skim milk, if necessary
- ½ lbs spaghetti
- Salt and pepper to taste
Saute the onions in a large pan with a little olive oil. When they are translucent (about 10 minutes), add the kale and saute until wilted. Remove to a bowl and keep warm.
Put on your pasta water.
In the same pan you used for the onions, add the half and half and cheese. Once the cheese is melted, add the onions and kale back in and mix well. Turn off the heat until the pasta is ready.
Put the pan back on the heat and mix everything together. The pasta will finish cooking and absorb some of the liquid and at the same time, the sauce will thicken. If it gets too thick or dry, add a little milk to loosen it. Season with salt and pepper to taste. Serve immediately, topping each serving with some of the crushed pecans and crumbled blue cheese.