We simply call this "The Dish". It's our all-time favorite. If we are staying with people, we always offer to make this wonderful creation because everyone we have ever made it for loves it. It is also awesomely versatile...you can add or substitute any of the vegetables for other ones you have on hand or do rice instead of pasta! We just suggest keeping the kale, lemon, and feta. They truly are a magical combination.
Kale and Asparagus Pasta
1 box/bag of pasta
1 bunch of kale (or a little more... if you really love kale like we do!), broken into pieces without the stalk
15ish spears of asparagus, ends snapped off and cut in half
1 pound of tomatoes, chopped into chunks
1 onion, chopped
1 block of feta cheese (a block in water is better than block alone which is better than already crumbled!), broken up with a fork
pitted olives to taste, quartered
Lemon Parsley Sauce
2 lemons, juice and zest
1/2 bunch of parsley
1/4 cup olive oil
1/4 cup water
1 tsp salt
pepper to taste
Put on a large pot of water to boil on high heat. Oil a large sauce pan with olive oil, put on medium heat, and add chopped onion. Mix the onions and let them hang out while you make the sauce, stirring occasionally.
In a blender, combine the lemon parsley sauce ingredients in no particular order. Use a cheese grater or zester to grate the rind off of the lemon before cutting them open. Cut in half and SQUEEZE! Or cheat and use a lemon squeezer. In a pinch, you can actually bite the skin part of the lemon to squeeze out the juice! Blend until everything is smooth. This sauce is magic and can be used as a sauce or dressing for anything.
Your water should be boiling about now! Add the pasta and cook according to instructions.
Add the asparagus to the onions and push them around for a little bit, maybe 30 seconds or so. Add the kale and thoroughly mix. The oil from the onions and asparagus will help to cook the kale. Drizzle some of the sauce from the blender onto the kale, and mix around for a minute or two, until the kale looks barely wilted. Add the tomatoes, give another toss for 30 seconds or so, and turn off the burner.
Mix the veggies into the pasta. I like to put everything on plates and then portion out the sauce, feta, and olives. Beware, the sauce is strong! Add to your taste, and then enjoy the sound of your taste buds singing!
Before: Michael with his favorite local beer in San Francisco
After: YUM! It was definitely close your eyes good :)
Kale and Asparagus Pasta with Lemon Parsley Sauce
(3-4 servings)
Kale and Asparagus Pasta
1 box/bag of pasta
1 bunch of kale (or a little more... if you really love kale like we do!), broken into pieces without the stalk
15ish spears of asparagus, ends snapped off and cut in half
1 pound of tomatoes, chopped into chunks
1 onion, chopped
1 block of feta cheese (a block in water is better than block alone which is better than already crumbled!), broken up with a fork
pitted olives to taste, quartered
Lemon Parsley Sauce
2 lemons, juice and zest
1/2 bunch of parsley
1/4 cup olive oil
1/4 cup water
1 tsp salt
pepper to taste
Put on a large pot of water to boil on high heat. Oil a large sauce pan with olive oil, put on medium heat, and add chopped onion. Mix the onions and let them hang out while you make the sauce, stirring occasionally.
In a blender, combine the lemon parsley sauce ingredients in no particular order. Use a cheese grater or zester to grate the rind off of the lemon before cutting them open. Cut in half and SQUEEZE! Or cheat and use a lemon squeezer. In a pinch, you can actually bite the skin part of the lemon to squeeze out the juice! Blend until everything is smooth. This sauce is magic and can be used as a sauce or dressing for anything.
Your water should be boiling about now! Add the pasta and cook according to instructions.
Add the asparagus to the onions and push them around for a little bit, maybe 30 seconds or so. Add the kale and thoroughly mix. The oil from the onions and asparagus will help to cook the kale. Drizzle some of the sauce from the blender onto the kale, and mix around for a minute or two, until the kale looks barely wilted. Add the tomatoes, give another toss for 30 seconds or so, and turn off the burner.
Mix the veggies into the pasta. I like to put everything on plates and then portion out the sauce, feta, and olives. Beware, the sauce is strong! Add to your taste, and then enjoy the sound of your taste buds singing!
Before: Michael with his favorite local beer in San Francisco
After: YUM! It was definitely close your eyes good :)
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