Angel Hair with Lemon, Kale, and Pecans

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. 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. 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. 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. 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. 5.

   Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper. Toss until everything is coated.

   2 min

6. 6.

   Portion pasta onto plates. Sprinkle with the pecans and Parmesan cheese.

   1 min