4 ounces red lentil rotini
1 tablespoons ghee
3 cups shredded kale
1 garlic clove, minced
4 ounces soft goat cheese, at room temperature
1/4 cup whole milk
1/2 cup shredded Parmesan
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Crushed red pepper, optional
- Heat a large skillet over medium-low heat. Add the ghee followed by the kale. Let cool, stirring occasionally, until the kale is starting to wilt. Stir in the minced garlic and a pinch of salt. Let cook for another minute or two, until the garlic is golden and the kale has softened.
- To make the pasta, bring a pot of salted water to a boil. Add the Red Lentil Rotini and cook until al dente, 7 to 8 minutes. Drain and return the pasta back to the pot.
- Finally, in a blender, combine the goat cheese, milk, parmesan, salt, and pepper. Puree until smooth, adding a splash more milk if needed to thin the sauce.
- Combine the kale with the pasta and the goat cheese sauce. Toss until well combined and serve, with a sprinkle of crushed red pepper, while still warm.
Leftover pasta will need a little more liquid as it reheats- the sauce really soaks up into the pasta.
Keywords: lentil rotini