Creamy Sun-Dried Tomato Sage Pasta + Kale
1 cup sun-dried tomatoes
150g soft, plain goat cheese
1 ½ cups cream
Juice from ½ large lemon
¼ tsp dried sage, ground
1 tsp salt
¼ tsp pepper
2 tbsp olive oil
5 garlic cloves, minced
2 shallots, minced
2 cups kale, stems removed and cut into bite sized pieces (frozen or fresh)
4 cups dried Pasta (any type)
Optional garnish: lemon zest or parmesan cheese
Place sun-dried tomatoes in a small sauce pot and cover with 1 cup water. Bring to a boil and then removed from heat. Set aside until cool. Do not drain.
Once tomatoes are cool, place them (with the liquid) in a high-speed blender along with goat cheese, cream, lemon juice, sage, salt, and pepper. Blend until smooth. Set aside.
Bring a large pot of water to a boil and add in pasta. Cook according to package instructions. While pasta is cooking, start garlic and onion mixture.
Heat 2 tbsp olive oil on low heat in a medium pan. Add minced shallots and sauté for 5 minutes. Add garlic and sauté for another 2 minutes. Increase heat to medium and stir in kale. Once kale is thoroughly coated with the oil, remove from heat and set aside. You just want your kale slightly wilted, not overcooked.
Once pasta is done, drain, reserving 1/4 cup of pasta water. Place pasta pot back on a low heat and add the sun-dried tomato sauce along with the reserved 1/4 cup pasta water. Add cooked pasta back into pot and stir for about 5 minutes until sauce looks a bit thicker. Fold in the cooked shallots, garlic, and kale and season to taste with salt and pepper.
To serve, divide into four portions and top with desired garnishes.