Pasta with Collards and Sun-dried Tomatoes
Put a twist on a classic pasta recipe, whether adding a new vegetable or experimenting with sun-dried tomatoes. For guests adhering to any type of diet, this recipe is a crowd pleaser!
Makes
Serving size
Ingredients
10 ounces (3 ½ cups) farfalle pasta, dry
½ bunch (1 pound) collard greens, stemmed and washed
Bowl of ice water
2 tablespoons olive oil
1 small (70 grams) red onion
3 cloves garlic, minced
¼ teaspoon red pepper flakes
1 cup peas, frozen
½ cup pasta cooking water
6 pieces (10 grams) sun-dried tomatoes, minced
4 tablespoons (1 ounce) parmesan, grated
Special Equipment:
Cheese grater
Instructions
- Cook the pasta according to instructions until al dente.
- Reserve ½ cup of pasta cooking water. Drain the pasta and set aside.
- Heat a medium saucepan half filled with water and bring to a boil.
- Blanche the collards in boiling water for 2 minutes. Transfer to a bowl of ice cold water.
- Drain the collards. Slice into thin ribbons.
- Heat the oil a large skillet over medium-high heat.
- Add onion and reduce heat to low. Cook until onions are translucent, approximately 5 to 8 minutes.
- Add garlic and red pepper. Sauté for 2 minutes more or until fragrant.
- Add collards, peas and reserved pasta water. Simmer on medium heat for 10 minutes.
- Remove skillet from heat. Add pasta and sun-dried tomatoes to the collards mixture in the skillet.
- Serve on plates and garnish with grated parmesan.
Cooking Tip
After blanching and drying the collards, roll up the leaves and slice into thin ribbons to create a chiffonade cut.
Recipe Contributed by FamilyCook Productions
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