On the green in two! A creamy pasta dish with a bold splash of green never fails to please at my house, so here goes. . . a second kale dish that I actually enjoy!
Fusili & Kale in Creamy Garlic Scape Sauce
350g fusili pasta
EVOO and sea salt for boiling
1 large bunch of kale, leaves and stems separated
1 can white kidney beans, drained and rinsed
1/2 vegetable stock
2 tbsp balsamic vinegar
1 bulb roasted garlic
salt and pepper to taste
1/4 C EVOO
1 small white onion, coarsely chopped
1 C garlic scape, bulb and tough ends removed, coarsely chopped
Put large pot of water on to boil. Chop kale stems and add to boiling water with the pasta, along with a dash of EVOO and a pinch of salt. Cook for 3 minutes and then add chopped kale leaves. Cook until pasta reaches desired consistency and kale stems are tender.
In a blender or food processor, combine the beans, stock, balsamic, garlic, salt & pepper. Process until smooth. In a skillet, heat 1/4 C olive oil and saute onion and scape until onions are translucent. Add onion mixture to bean mixture and process until smooth and creamy. Toss into pasta and add sea salt to taste. Serve immediately with a garnish of fresh tomatoes and balsamic vinegar for seasoning.