Use those bags of greens!
You need:
2 tbsp olive oil
One bulb of garlic, cloves sliced thinly lengthwise
Slivered almonds
Half an onion, diced
Couple tbsp capers
Penne pasta (2/3 cup pasta water reserved)
A bunch of greens. I had rainbow chard and kale.
A handful of kalamata olives, cut in half
Some Parmesan & dill for topping
Get your pasta water going and heat up the oil over medium high heat
in a large pan. Dump your almond and garlic in there and stir til
golden, then remove & put on a paper towel to drain. Put your onion in
the oil and sauté with the capers til tender.
Put your pasta in, then add greens and olives to oil, turned down to
medium. Sauté til tender, about 5 minutes. Reserve your pasta water,
drain, and add to pan with reserved water.
Plate and top with Parmesan & dill.
You need:
2 tbsp olive oil
One bulb of garlic, cloves sliced thinly lengthwise
Slivered almonds
Half an onion, diced
Couple tbsp capers
Penne pasta (2/3 cup pasta water reserved)
A bunch of greens. I had rainbow chard and kale.
A handful of kalamata olives, cut in half
Some Parmesan & dill for topping
Get your pasta water going and heat up the oil over medium high heat
in a large pan. Dump your almond and garlic in there and stir til
golden, then remove & put on a paper towel to drain. Put your onion in
the oil and sauté with the capers til tender.
Put your pasta in, then add greens and olives to oil, turned down to
medium. Sauté til tender, about 5 minutes. Reserve your pasta water,
drain, and add to pan with reserved water.
Plate and top with Parmesan & dill.
This dish makes a great cold salad leftovers for lunch.
Posted by Mister Gardner
1 comment:
Great share
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