Fall Tuscan Pasta
This uncomplicated, yet layered with flavour, Tuscan inspired pasta is prefect for a cool Vancouver day. Earthy, umami and nutty notes all come together to make a comforting, but not heavy dish.
The organic black kale I used, locally grown in Delta, is also called Tuscan kale or cavolo nero.
To make this dish prep by rough chopping a few cloves of garlic, hand rip you kale into small pieces and toasted some pine nuts.
Then toss al dente pappardelle in a heated pan with olive oil, garlic and kale. Sautee gently for less then minute, then plate and top with parmigiano Reggiano, cracked black pepper and pine nuts.
Very simple. Very good!