rotini with kale, roasted peppers and pine nuts

Ingredients

• Servings: 6
• 1 box barilla veggie rotini
• 4 tablespoons extra virgin olive oil
• 1 clove garlic
• 1 bunch kale, chopped
• 1/3 cup white
• 3 roasted red peppers, diced
• salt to taste
• black pepper to taste
• 1/4 cup pine nuts, toasted
• 1/2 cup pecorino cheese, grated

Recipe

• bring a large pot of water to a boil.
• in a large skillet, cook garlic in olive oil for 1-2 minutes or until slightly yellow in color. add kale and saute for 3-4 minutes. deglaze with white . add the roasted red bell peppers and season with salt and pepper.
• in a separate skillet, toast pine nuts until slightly browned, then remove and set aside.
• cook pasta, drain and toss with sauce. remove from heat and add pine nuts and cheese. stir to combine and serve.