Vital Veg, organic farm, black kale

Pasta with Black Kale, Caramelized Onions and Parsnips

2 tablespoons extra-virgin olive oil
1lb parsnip, sliced diagonally
​1 large onion, sliced
1 tablespoon chopped fresh thyme
4 garlic cloves, chopped
125ml dry white wine
500g trimmed chopped black kale
125ml cup organic vegetable broth
8 ounces uncooked penne pasta
2 oz shaved Parmigiano-Reggiano cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

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.

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