It is harvest time for kale and we are cooking up some fun and simple summer dishes. One of our first dishes that we used our kale in is "Sweet Pepper Pasta Toss." Here is what you need to cook it:
1 (8 oz.) package farfalle (bow tie) pasta
4 cloves garlic, chopped
1 tablespoon olive oil
1 pinch dried basil (used fresh from garden)
1 medium red bell pepper, chopped
1 pinch ground cayenne
1 medium yellow bell pepper, chopped salt and pepper to taste
1 cup roughly chopped kale (i used more than that)
8 oz. feta cheese, crumbled
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or al dente; drain.
Heat oil in a skillet over medium heat. Stir in red and yellow peppers, kale, and garlic. Season with basil, cayenne pepper, salt and pepper. Cook until vegetables are tender.
In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.
