Easy. Tasty. Purple.
|4 clv||garlic (peeled)|
|6 sli||shallots (peeled)|
|1 bn||kale (purple, leaves separated from stem)|
|1⁄3 c||oil (sunflower or olive recommended)|
|pepper (to taste)|
|6 oz||soft tofu|
|sea salt (to taste)|
|3 1⁄2 oz||goat cheese (or feta cheese, separated into 2 and 1.5 oz portions)|
|3 c||pasta (whole wheat penne or other)|
|thyme (fresh, to taste)|
|2 T||lemon juice|
1.) Bring a large pot of water to boil on the stove. Once it’s boiling, throw in a generous amount of sea salt. Toss in the garlic and the shallots. Let them bubble along for 2-3 minutes. 2.) After 2-3 minutes has passed, toss the kale into the boiling water. Make sure that the kale is completely submerged. Let cook for approximately 10 seconds. DO NOT OVERCOOK, or the kale will lose both its color and its sprightly good flavor. 3.)When kale has finished cooking, use a slotted spoon to scoop it, along with the garlic and shallots, out of the water. Place the cooked produce into a blender or food processor. Add in the oil, as much pepper as you’d like, the soft tofu (if using), and the 2 oz. portion of cheese. Blend until the sauce reaches a consistency that looks creamy and delicious to you. If you need more liquid, feel free to scoop a couple of tablespoons out of the water you used to boil the veggies. If your sauce needs a little kick, toss in a bit of lemon juice. Tweak and taste until it is just right. 4.) Bring the water back to a boil. Once boiling, add your pasta. Cook until done, than drain and rinse. 5.) Toss the pasta with the sauce, additional cheese and fresh thyme. Serve with a wedge of lemon and some thyme branches.