Pasta Salad with Lemon and Tuscan Kale

Name: Pasta Salad with Lemon and Tuscan Kale
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/2 lb (225 g) Tuscan kale, stems removed (see note); 2 1/4 cups (225 g) short pasta (such as tubes or shells); 2 cups (290 g) edamame; 1/4 cup (60 ml) olive oil; 2 lemons, zest finely grated; ¼ cup (60 ml) lemon juice; 1 garlic clove, finely chopped; Red pepper flakes (optional); 3/4 cup (90 g) feta cheese, crumbled; 1 tbsp mint leaves, chopped

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Preparation 25 min
Cooking 10 min
Servings 4

In the spirit of simplicity, we played on a perennial chart-topper: pasta salad. The ingredients—Tuscan kale, edamame, feta cheese, lemon and fresh mint—aren’t complicated, but when combined, the flavours of this instant classic really do sing. We guarantee this dish will always be a hit, no matter who covers it.

Featured in RICARDO Magazine SUMMER 2018 (p. 63)

Vegetarian
Nut-free
Egg-free

Ingredients

- 1/2 lb (225 g) Tuscan kale, stems removed (see note)
- 2 1/4 cups (225 g) short pasta (such as tubes or shells)
- 2 cups (290 g) edamame
- 1/4 cup (60 ml) olive oil
- 2 lemons, zest finely grated
- ¼ cup (60 ml) lemon juice
- 1 garlic clove, finely chopped
- Red pepper flakes (optional)
- 3/4 cup (90 g) feta cheese, crumbled
- 1 tbsp mint leaves, chopped

Preparation

- In a pot of salted boiling water, blanch the kale for 2 minutes. Remove with a slotted spoon and chill in ice water. Drain well, then lay out on a clean dishtowel to dry.
- In the same pot of boiling water, cook the pasta until al dente. Two minutes before it is done, add the edamame. Drain and transfer the pasta and edamame to a large bowl. Add half of the oil, lemon zest and juice. Season with salt and pepper. Set aside to cool.
- In the empty pasta pot over medium heat, cook the garlic and red pepper flakes (if using) in the remaining oil until the garlic begins to brown. Add the kale and the remaining lemon zest and juice. Toss to coat and season with salt and pepper.
- Serve the pasta topped with the kale salad and sprinkled with the feta and mint.

Note from Ricardo

Tuscan kale can be replaced with 2 cups of arugula, which doesn’t need to be blanched.

Personal Note

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