Whole wheat pasta green, walnuts, and ricotta salata
Ingredients: serve 4
2 tablespoons olive oil
2 onion, halved and sliced thin
6 garlic cloves, minced
¼ teaspoon hot red pepper flakes
4 anchovy fillets, minced
1 ½ pound(about 2 bunches) kale, thick stems trimmed, leaves chopped
2 cups low sodium chicken broth salt and pepper
1 pound whole wheat spaghetti
1 cup toasted walnuts, roughly chopped
1 cup shaved ricotta salata cheese
- Bring 4 quarts water to boil in large pot. Heat oil in large skillet over medium high heat until shimmering. Add onions and cook until starting to brown, about 5 minutes. Add garlic, pepper flakes, and anchovies to skillet and cook until fragrant, about 30 seconds
- Add half greens to pan and toss occasionally until starting to wilt, about 2 minutes. Add remaining greens, broth, and ¾ teaspoon salt; cover and cook, tossing occasionally, until greens are tender, about 15 minutes.
- Meanwhile, add 1 tablespoon salt and spaghetti to boiling water and cook until al dente. Reserve ½ cup cooking water, drain spaghetti, and return spaghetti to pot. Stir in sauce with greens and reserved cooking water as needed. Simmer until pasta has absorbed the sauce. Season with salt and pepper. Transfer to serving bowl. Sprinkle with walnuts and cheese. Serve.