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Kale Cranberry & Cashew Pasta Salad
Ingredients:
3½ c Green Kale,Chopped
1 c White Wine
1 tbsp Olive Oil
¾ c Red Onion,Diced
½ c Cashew Pieces
½ c Dried Cranberries
5 c Whole Wheat Penne Pasta, Cooked
1½ tbsp. Lemon Zest
2 tbsp. Lemon Juice
2 tbsp. Balsamic Vinegar
½ tsp. Kosher Salt
½ tsp. Cracked Black Pepper
5 tbsp. Italian Parsley, Chopped
2½ tsp. Parmesan Cheese, Shredded
Directions:
In a covered pot, over low heat, steam kale with wine until most of the wine has evaporated.
In a sauté pan heat oil; add onions, sauté until soft. Add kale, nuts, and craisins; toss quickly to incorporate, cool.
In a bowl, toss the cooked pasta with the kale mixture. Add the lemon zest, lemon juice and vinegar, season with salt and pepper.
Plate Assembly:
For each serving, plate 1½ cups pasta salad topped with 1 tbsp. parsley and ½ tsp. cheese.
