Creamy Sun-Dried Tomato and Kale Farfalle

• 8 oz farfalle pasta
• 1 cup sun-dried tomatoes (oil-packed, drained)
• 2 cups kale, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp unsalted butter
• 1/4 cup chicken or vegetable stock
• 2 tbsp fresh basil, chopped

Steps

1. 1 Cook the farfalle according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
4. 4 Stir in sun-dried tomatoes and kale, cooking until kale is wilted.
5. 5 Pour in heavy cream and stock, bring to a gentle simmer.
6. 6 Add Parmesan and butter, stirring until melted and sauce thickens.
7. 7 Toss cooked pasta into the sauce, adding reserved pasta water as needed for desired consistency.
8. 8 Season with salt and pepper to taste, then stir in fresh basil.
9. 9 Serve hot, garnished with extra Parmesan if desired.

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Vegetable peeler

Variations

• Add grilled chicken for a protein boost.
• Incorporate sautéed mushrooms for an earthy depth.

Substitutions

• If kale isn't available, spinach or Swiss chard work well.
• Use a dairy-free cream alternative for a vegan twist.

Pairings

• Crusty bread
• Garlic bread

Nutrition

Tips

• For a vegan option, substitute Parmesan with nutritional yeast and use plant-based cream.
• Toasting the pine nuts adds a nice crunch if you've got them on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or stock to loosen the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with a splash of milk or stock to restore creaminess.

Serving Suggestions

• Pair with a crisp Caesar salad for a complete meal.
• A glass of Pinot Noir complements the flavors beautifully.

FAQ