I Love Carbs ( and veggies)!

Here is a awesome pasta dish from last Tuesday night. It was originally going to be a simple garlicy kale and orecchiette pasta (one of my favorites), but it quickly morphed into something a little more complex. To tell you the truth, I had to stare at this photo for a few minutes so I could remember what I put in the bloody dish...here goes!

Kale and Orange Cauliflower Pasta with Garlic, Prosciutto, Lemon and Peccorino

Mince and fry 4 slices of prosciutto in a black iron skillet with a little bit of oil. Once crispy, remove from skillet. (if you don't have, you can substitute with bacon)

While frying prosciutto, prep the veggies and remaining ingredients:

Wash, strip, chop kale (1/2 a bunch)

Chop cauliflower into small florets (1/2 head)

Mince 3 cloves of garlic

Zest and juice 1 lemon

1/2 cup grated peccorino cheese

handful of breadcrumbs

Boil the pasta of your choice, We like "little ears" and while you're doing that, cook the veggies:

In the same skillet with the flavorful prosciutto grease, add the kale and 1/2 garlic. Cook on high for about 5 minutes, until wilted. Add liberal amounts of black pepper and a dash of salt along the way. Once cooked, remove kale and add cauliflower and a bit more oil. Then add the rest of your minced garlic as well as more salt and pepper and 1 1/2 tbs of curry powder. Cook cauliflower until it is tender, maybe 5-10 minutes. If it's not softening up to your taste, add a bit of hot pasta water and cover for 2 minutes of so. This will steam the cauliflower nicely.

Once tender, add the cooked kale, lemon zest and another glug of olive oil. Add your cooked pasta and lemon juice and stir. While stirring, add the cheese, bread crumbs and crispy prosciutto. Give it a taste and season additionally if needed.

Dump it into a big bowl and serve it with a simple green salad drizzled with a tart dressing and big shards of peccorino.

Enjoy!

Heather