Angel Hair with Lemon, Kale, and Pecans
A light and flavorful pasta dish combining delicate angel hair with fresh kale, toasted pecans, and bright lemon, finished with Parmesan and fresh basil. This vegetarian meal perfectly balances nutty, citrusy, and savory flavors.
Ingredients
- •½ cup pecans
- •1 pound angel hair pasta
- •½ cup extra virgin olive oil
- •4 cloves garlic
- •½ teaspoon dried chili flakes
- •½ pound kale
- •1 whole lemon zest
- •1 whole lemon juice
- •8 leaves basil
- •2 teaspoons kosher salt
- •2 teaspoons black pepper
- •4 tablespoons Parmesan
Cooking Instructions
- 1.
Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant. Remove from skillet and chop. Set aside.
3 min
- 2.
Add 1 teaspoon of salt to a pot of water and bring to a boil. Cook the pasta for 1 minute less than the package instructs.
10 min
- 3.
While the pasta is cooking, heat 1/4 cup olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the garlic and chili flakes and stir for 30 seconds until fragrant.
2 min
- 4.
Add kale and lemon zest and cook for 2 minutes more. Stir carefully so that the kale will not fall out of the pan.
2 min
- 5.
Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper. Toss until everything is coated.
2 min
- 6.
Portion pasta onto plates. Sprinkle with the pecans and Parmesan cheese.
1 min
