Lemony Kale Pasta

So my whole menu this week was from Annie's Eats, so the next few recipes I post will all be from that website. This had a REALLY good flavor, especially if you like lemon, but this did need some meat with it, like chicken or salmon. I had never cooked with kale before, and this made it super healthy, because it's raw. I would give it a 7.5 or 8.

Lemony Kale Pasta

Ingredients:
For the dressing:
2 cloves garlic, peeled
½ tsp. kosher salt, divided
½ cup finely grated Parmesan cheese
5-6 tbsp. extra virgin olive oil
Juice of 2 lemons
¼-½ tsp. red pepper flakes
Freshly ground black pepper, to taste

For the pasta:
1 lb. whole grain pasta, such as penne
1 large bunch kale (black/lacinato kale preferred), rinsed and dried, stems removed
Lemon slices, for garnish
Additional Parmesan, for serving

Directions:
Bring a large pot of water to boil for the pasta.  Meanwhile, make the dressing.  Mince the garlic cloves.  Sprinkle the minced garlic with ¼ teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef’s knife.  Transfer the garlic paste to a small bowl.  Add in the Parmesan, olive oil, lemon juice, red pepper flakes, the remaining salt and black pepper.  Whisk together until well combined.

Cook the pasta in the boiling water according to the package directions.  Chop the kale into ½-inch ribbons.  Add the kale to a large bowl and toss with the dressing to coat well.  When the pasta is finished, drain well and let cool a minute or two.  Toss the pasta with the kale and dressing until well coated.  Serve with sliced lemon and additional Parmesan as desired.