Aglio e olio with kale, sun dried tomato and toasted pine seeds

Yields3 Servings
 250 g Bio XXI Andean Spaghetti (or Multigrain Spaghetti)
 3 tbsp Olive Oil
 4 Garlic Cloves (sliced)
 3 bunches of Kale
 120 g Sun Dried Tomatoes
 120 g Toasted Pine Seeds (alternatively, use Almonds)
 150 g Parmesan (grated) (alternatively, use a vegan Parmensan)
 1 tsp Salt
 1 tsp Red Pepper Flakes
1

Cooking time: 30 minutes

2

Cook the Bio XXI Spaghetti according to instructions on the box.

3

While the pasta cooks, strip the Kale leaves from the stems and tear them into 3 cm pieces.

4

In a large skillet (over medium heat) add 2 tbsp of Olive Oil and slowly cook the garlic until golden brown.

5

Add the Kale leaves and half cup of boiling water, cover it and cook for about 4 minutes until the Kale is soft.

6

Add the Pine Seeds and the dried Tomatoes and mix well.

7

When the Spaghetti is al dente, add it to the sauce, sprinkle salt, pepper flakes, and half of the Parmesan cheese, mix until well incorporated.

8

When serving, pour the rest of the Olive Oil on top and sprinkle the rest of Parmesan cheese.

Ingredients

 250 g Bio XXI Andean Spaghetti (or Multigrain Spaghetti)
 3 tbsp Olive Oil
 4 Garlic Cloves (sliced)
 3 bunches of Kale
 120 g Sun Dried Tomatoes
 120 g Toasted Pine Seeds (alternatively, use Almonds)
 150 g Parmesan (grated) (alternatively, use a vegan Parmensan)
 1 tsp Salt
 1 tsp Red Pepper Flakes

Directions

1

Cooking time: 30 minutes

2

Cook the Bio XXI Spaghetti according to instructions on the box.

3

While the pasta cooks, strip the Kale leaves from the stems and tear them into 3 cm pieces.

4

In a large skillet (over medium heat) add 2 tbsp of Olive Oil and slowly cook the garlic until golden brown.

5

Add the Kale leaves and half cup of boiling water, cover it and cook for about 4 minutes until the Kale is soft.

6

Add the Pine Seeds and the dried Tomatoes and mix well.

7

When the Spaghetti is al dente, add it to the sauce, sprinkle salt, pepper flakes, and half of the Parmesan cheese, mix until well incorporated.

8

When serving, pour the rest of the Olive Oil on top and sprinkle the rest of Parmesan cheese.

Aglio e olio with kale, sun dried tomato and toasted pine seeds
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