Minted Kale Pasta Recipe
by Guest Blogger Mary Jean Harford from Make Dinner Matter
It is almost impossible to believe that summer is over. I felt like I had the summer that stretched on and on, with dozens of miniature summers nestled inside. I had long hot beach days, days full of research and writing, cool rainy nights with my beloved Kindle, and countless slices of arugula salad pizza. As it winds down, and opens up to my last journey to Florida, I can sometimes get a brief taste of Virginia fall again. One day, very very soon, I won’t miss a beat in the seasons, no sunny college semesters to break up time. So I do my best to embrace the place I’m in, and make my meals reflect what each place offers. This pasta brings a few of the season’s heartiest vegetables together with a creamy, tangy sauce, brightened with finish of fresh mint; a fall palate with just the right memories of summer fare.
This is a meal where each step flows into itself. If you use the incredibly helpful mise-en-place technique; washing, chopping, measuring, each ingredient and placing it aside before beginning, you’ll find yourself in a rhythm with dinner is ready in no time (and only two pots to clean).
I love using goat’s milk products, because despite a cow lactose allergy all goats’ products are available to me and they offer so much versatility in the kitchen. You would be surprised at how typical this is. I’m meeting more and more people with life-long lactose intolerance who discover goats’ products are perfectly safe. Are you one of those folks? What are your favorite ways to embrace this change and cook differently?
Note: I literally cannot tell you how many times I’ve burned garlic, Shauna Ahern (Gluten Free Girl and The Chef) had a very persuasive bit about the real sin of this error in her book, and I have to, albeit a little hypocritically, agree. Garlic gets burned because someone isn’t giving the pan the attention it deserves. So just do your best to slow down and enjoy the sizzle of the oil and heat of the stove.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
- 2 – 3 cups gluten free pasta
- 2 tablespoons olive oil
- 1 ½ teaspoons minced garlic (about 1 clove)
- 1 ½ teaspoons minced shallot (about ¼ large shallot)
- 1 cup halved green beans
- 1 bunch de-stemmed and roughly chopped kale
- 1/3 cup chevre goat cheese
- 2 tablespoons lemon juice
- 1 tablespoon chopped mint
- Bring one large pot of salted water to a boil, cook pasta until al dente.
- While the pasta is cooking heat 1 tablespoon of the olive oil in a large skillet on low, once warmed toast the garlic and shallot until slightly golden and fragrant.
- Add in the green beans and coat, cooking on low for about 3 minutes (until you see some golden brown searing).
- Add in the kale and coat, drizzling with the remaining olive oil and a bit more if necessary.
- Sautee the vegetables until the kale begins to wilt.
- By now the pasta should be done, turn the stove off, strain and put back in the large pot on the still warm burner.
- Add in the goat cheese and lemon juice, stirring until the warm pot and pasta melt the cheese and all is coated well (if your pasta was done earlier, depends on the brand, turn the burner on low. You’ll need some heat to melt down the cheese).
- Add in the vegetables, stirring gently until everything is combined. Sprinkle the mint on top.
- Serve with a hearty dash of red pepper flakes, salt, and pepper!