Dino kale (also variously known as dinosaur kale, Tuscan kale, lacinato kale, or "cavolo nero") is distinctively dark green in color and deeply wrinkled in texture. It's sweeter and more tender than regular curly kale, and it makes a lovely pasta sauce.
Here we've used gemelli (short pasta twists), but shells or orecchiette will work, too — you want a pasta shape with nooks and crannies to hold some of the sauce.
|6 cups||sliced Earthbound Farm Organic Dino Kale leaves (firmly packed, about 10 oz, stems removed)|
|2 tablespoons||salt (divided)|
|2 tablespoons||extra-virgin olive oil|
|2 cloves||Earthbound Farm Organic Garlic (minced)|
|grated zest of 1 lemon|
|3 cups||gemelli or shell pasta|
|1 cup||grated Parmesan cheese|
Bring a large pot of water to a boil over high heat and add half the salt. Add the kale and cook for 4 minutes. Drain and press firmly to extract the water.
Place the kale in food processor with the oil, garlic and lemon zest, and purée until smooth.
Meanwhile, bring a large pot of water to a boil over high heat. Add the remaining 1 tablespoon of salt and the pasta. Cook according to package directions, or until al dente (tender-firm). Drain well and return to the pot. Add the kale pesto and stir to coat the pasta. Add half of the Parmesan and stir to combine.
Divide the pasta among 4 warm bowls and sprinkle each serving with some of the remaining cheese. Serve hot.