Pasta with Greens & Leeks

pasta_w_leeks_480This dish is inspired by Carla Lalli Music‘s post How to Make Pasta Without A Recipe. We love the time-saving tip of cooking the greens along with the pasta. Even though our inner-nutritionist is lecturing us about the vitamins in the greens being lost to the cooking water, we’ve got stuff to do!

Because there’s something particularly cozy and comforting about leeks softened in butter, we went with that combo instead of oil and garlic, but either way this is a quick, easy dinner for a chilly night.

Additionally, all of our pastas would work well here, but we opted for our Hard Red linguine because it’s more pronounced, nutty flavor, provides a nice back stop to kale’s slight bitterness. Add chili flake for the winning boxed trifecta!

serves 2

½ box Community Grains linguine
1 large bunch of kale/chard/collards roughly cut
1 leek, trimmed & chopped
1 clove garlic
2 TBSP olive oil
Healthy pat – more like an exuberant hug – of butter
splash of white wine
½ cup grated Parmesan cheese

OPTIONAL: pancetta, bacon, sausage, chili flake, olives, capers, cooked beans

1. Set 4 quarts of well-salted water on to boil.

2. In a sauté pan, cook leeks in oil over medium-high heat for about 3 minutes. Add garlic and butter, splash of white wine and turn heat down a bit and let leeks soften, another 4-5 minutes.

Add any (or all! Well, maybe not ALL) of the optional ingredients above at this point. Set aside.

3. Once the water is boiling, add pasta. Halfway through cooking (around the 2 to 3 minutes), add the greens.

4. Drain pasta & greens when pasta is just barely done. Reserve some of the pasta water.

5. Put pasta and greens back in pasta pot. Over low heat, add the garlic and oil and mix until the pasta is well coated. Add pasta water and half of the grated cheese. Add more water if it looks dry.

6. Salt & pepper to taste and serve with additional grated cheese

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