Kale Pasta

Set a pot of water on the stove and bring to a boil.

Add garlic· 2 cloves and extra-virgin olive oil· 1/4 cup to a small skillet. Place over medium heat, and sauté until the garlic begins to sizzle. Immediately reduce the heat to low, and cook until garlic is soft 7 minutes.

Once the water is boiling, generously season with kosher salt. Add kale· 1 bunch and boil until tender about 5 minutes. Use tongs to remove kale from the pot and carefully transfer to the blender cup/base.

Bring the pot of water (from the kale step) back to a boil, then add rigattoni· 8 ounces and cook until al dente, per package directions. Transfer a cup of the pasta water to a heatproof measuring cup. Drain the pasta, then transfer back to the pot.

Blend kale, extra-virgin olive oil, and garlic until it resembles a thick puree. Continue blending, adding about of pasta water at a time, until you achieve a uniform, silky texture.

Season the kale puree with kosher salt and black pepper to taste. Add the kale puree to the pasta in small chunks until blended and combined.

Top with parmessan and a protein of your choice.