Serves: 4
Ingredients:
2 tablespoons olive oil
4 tablespoons butter, cut into small pieces
10 large shallots, halved and thinly sliced
4 cloves garlic, thinly sliced
Salt and pepper
2 tablespoons fresh thyme, chopped
1 pound farro or whole wheat spaghetti
1 bundle cavolo nero (also known as flat or black kale), stemmed and thinly sliced
Grated Pecorino cheese
Chopped toasted hazelnuts
Flat leaf parsley, for garnish
Preparation:
Bring a large pot of water to a boil.
Heat a large skillet over medium heat with the olive oil, two turns of the pan. Melt the butter in the olive oil and add the shallots and garlic; season with salt, pepper and thyme. Cook until light caramel in color, 15-20 minutes, stirring frequently.
Salt the boiling water. Cook the pasta to al dente, adding the kale for the last 4 minutes of cook time. Add 1 cup of the starchy cooking water to the shallots and garlic. Drain the pasta and kale and toss with the shallots. Adjust the salt and pepper, toss in a couple handfuls of cheese and serve the pasta garnished with nuts and parsley.
Notes:
Slowly sauté shallots and garlic to boost their taste. Toss with pasta and kale for a luscious dish. Garnish with cheese and toasted hazelnuts.
Recipe Type: Authentic
Author: Rachael Ray
Date: 02/07/13
Source: http://www.rachaelray.com/recipe.php?recipe_id=5271
