This comforting dish is one of our favorite ways to use both our hydroponic Mixed Kale and our flavor packed Basil. We love incorporating fresh tomatoes or sun-dried tomatoes into this recipe for that burst of acidity. Next time you want something nourishing and cozy, try this crowd pleasing pasta dish!
- BSF Mixed Kale
- BSF Basil
- Scratch Wholewheat Pasta
- Sun-dried Tomatoes
- Lake Meadow Naturals Marinated Feta
- Lake Meadow Naturals Maldon Sea Salt Butter
- BSF Meyer Lemon Olive Oil
- BSF Balsamic Vinegar
First, cook your Scratch wholewheat pasta in salted water. While that is boiling, sauté two cloves of garlic in olive oil or avocado oil. Once your garlic is fragrant, throw in two large handfuls of BSF Mixed Kale and cook down for about a minute. Once the pasta is cooked and strained, add that to the cooked kale. Next, add about 1/3 of a cup of chopped sun-dried tomatoes or grape tomatoes. Next, add one teaspoon of Lake Meadow Naturals Sea Salt Butter, and some crumbled feta. Toss your pasta creation in your pan and then transfer to your plate. Drizzle your dish with BSF Meyer Lemon olive oil, BSF Garlic balsamic, and sprinkle on some finishing sea salt. Finally, garnish with a generous amount of BSF Basil. Enjoy!