Roma Tomato, Kale, and Green Olive Primavera Recipe
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Ingredients
3oz. Olive Oil or Vegetable Oil1bunch. Kale Leaves (Cleaned and Stems Removed)
2oz. Roma Tomato (Medium Dice)
2oz. Green Olives (Pitted and Chopped)
1oz. Garlic (Chopped)
1oz. Shallots (Chopped)
1oz. Carrots (Fine Dice or Brunoise cut)
2oz. Parmesan Cheese (Grated)
TT. Fresh Thyme Chopped
8oz. Heavy Cream
1lb. Penne Pasta
Chicken Stock can add some serious flavor to your cream sauce but it is optional with keeping in mind vegetarians.
How to make Roma Tomato, Kale, and Green Olive Primavera
1.Have a Large Pot of water Boiling and Preheat oven to 400 degrees.
2. Prepare a baking sheet big enough to fit all of the Kale leaves in one layer.
3. In a large mixing bowl toss the kale leaves with 2.oz of Oil and season them liberally with salt and pepper. Transfer the leaves to the baking sheet and cook them in the oven until they become crispy and show a dark green color.
(About 20-25 min. When finished cool the Leaves and coarsley crush them with your hands or food processor and reserve.)
4. In a large saute pan sweat the garlic, shallots, and carrots in a small amount of oil being careful not to brown them. Then add the Tomato, Olive and a bit of the thyme, salt, and pepper.
5. At this time begin cooking the pasta.
6. Add the cream to the tomato and olive mixture and reduce the cream by a little less than a third and mix in the Parmesan Cheese Slowly being careful not to let the cream get to hot and separate your sauce.
7. Drain your pasta when its done and add to the cream sauce and sprinkle the Kale and Thyme over the top. Serve Warm
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mickeykitterman saysI love that idea of crispy kale on my pasta-would like to see a picture.
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Danno says
Thanks a lot friend. I will definitely work on the pic the next time I make this.
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“This dish was inspired by my love for bold flavors of the Mediterranean Region and also my love for Pasta Primaveras. I hope everyone enjoys this and if you have any suggestions please feel free to let me know. And I will have a better Photo Soon. Sorry”