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4 cloves of garlic, peeled
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4 small shallots, peeled
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1 small bunch of kale – stalks removed, washed well
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1/3 cup extra virgin olive oil
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1/3 cup goat cheese, plus more for topping
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2 tablespoons + hot pasta water
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fine grain sea salt & freshly ground black pepper
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fresh lemon juice – optional
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12 oz dried penne pasta
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fresh thyme – optional
Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots.
Boil for 2-3 minutes, stir in the kale and cook for another 10 seconds. Don’t overcook.
Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water.
Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed.
Then season with a touch of salt and plenty of black pepper. Taste.
Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you’re happy with it the sauce.
Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.
Most often, I omit the goat cheese on top, and just sprinkle with parmesan cheese.