Pasta with Black Kale, Caramelized Onions and Parsnips
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.
Heat remaining 1 tablespoon oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally.
Stir in thyme and garlic; cook 2 minutes, stirring occasionally.
Add wine; cook 3 minutes or until liquid almost evaporates.
Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 175ml cooking liquid.
Add drained pasta to kale mixture. Stir in parsnips, 125ml reserved cooking liquid, 1oz cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute or until thoroughly heated.
Add remaining 50ml cooking liquid if needed to moisten.
Top with remaining cheese to serve.