Tomato & Kale Pasta with Goat Cheese & Walnuts
The best thing about farm fresh vegetables is that it takes little effort to bring out their finest qualities. There are few things better than greens, herbs, and tomatoes paired with a steaming bowl of pasta. In this recipe, kale is lightly sautéed with garlic, onion, and basil and then stirred into linguine. Fresh grape tomatoes add a burst of juicy sweetness while creamy goat cheese and crunchy walnuts add a delicious balance of bright and refreshing flavor.
- 1 lb. linguine
- 4 T extra virgin olive oil
- 2 pints cherry or grape tomatoes, halved
- 3?4 tsp fine ground sea salt
- 1?2 C thinly sliced yellow onion
- 3 cloves garlic, minced
- 6 C chopped kale leaves
- 5 fresh basil leaves, chopped
- 1?4 tsp ground black pepper
- 1?2 C chopped walnuts, toasted
- 4 oz goat cheese (che?vre)
Cook the linguine according to package directions. Drain and toss with 1 tablespoon of the olive oil. Set aside. Place the tomatoes in a medium bowl. Toss with 1 tablespoon of the olive oil and 1?4 teaspoon of the salt. Let sit while you prepare the greens. In a large, deep skillet, heat the remaining 2 tablespoons of olive oil over medium-high. Add the onion and garlic and cook for 2 minutes. Stir in the kale and cook for 3 to 4 minutes, until wilted. Add the basil. Sprinkle in the remaining 1?2 teaspoon of salt and the black pepper. Remove from the heat. Add the pasta to the skillet and toss to combine the noodles with the kale. Divide pasta into 6 serving bowls. Top each with an equal amount of tomatoes and walnuts. Break up the goat cheese and add crumbles of cheese to each bowl before serving.