Lemony Kale Pasta

• For the dressing:
• 2 cloves garlic, peeled
• 1/2 tsp. kosher salt, divided
• 1/2 cup finely grated Parmesan cheese
• 5-6 tbsp. extra virgin olive oil
• Juice of 2 lemons
• 1/4-1/2 tsp. red pepper flakes
• Freshly ground black pepper, to taste
• For the pasta:
• 1 lb. whole grain pasta, such as penne
• 1 large bunch kale (black/lacinato kale preferred), rinsed and dried, stems removed
• Lemon slices, for garnish
• Additional Parmesan, for serving

1. Bring a large pot of water to boil for the pasta. Meanwhile, make the dressing. Mince the garlic cloves. Sprinkle the minced garlic with 1/4 teaspoon of the kosher salt and smash the garlic into a paste with a fork or the side of a chef's knife. Transfer the garlic paste to a small bowl. Add in the Parmesan, olive oil, lemon juice, red pepper flakes, the remaining salt and black pepper. Whisk together until well combined.
2. Lightly sautee the kale, stems first thinly sliced and then leaves so that they still retain structure. let cool and then toss with dressing.
3. Cook the pasta in the boiling water according to the package directions. Chop the kale into 1/2-inch ribbons. When the pasta is finished, drain well and let cool a minute or two. Toss the pasta with the kale and dressing until well coated. Serve with sliced lemon and additional Parmesan as desired.

garlic, kosher salt, parmesan cheese, extra virgin olive oil, lemons, red pepper, freshly ground black pepper, pasta, whole grain pasta, lacinato kale, lemon slices

Taken from www.epicurious.com/recipes/member/views/lemony-kale-pasta-51382361 (may not work)