Creamy Kale Pasta

Instructions

1. Cook the kale

   In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped kale and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale is slightly wilted. Season the cooked kale with salt and pepper to taste.

2. Finish the pasta & serve your dish

   Add the cooked pasta, butter, and half the reserved pasta cooking water to the pan. Cook, stirring vigorously, 1 to 2 minutes, or until combined and the pasta is thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired.

3. Prepare the ingredients

   Remove the honey and butter from the refrigerator to bring to room temperature. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

4. Cook the pasta

   Add the pasta to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

5. Fry the rosemary & walnuts

   Meanwhile, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary sprig sizzles immediately when added, add the rosemary sprigs (carefully, as the oil may splatter). Cook, stirring frequently, 2 to 3 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate. Chop a third of the fried rosemary, leaving the remaining sprigs whole. Season with a pinch of salt.