This easy to throw together pasta is perfect for weeknights. Kale from the garden (fresh and tender in the spring and fall), parsley and basil mingle with creamy Boursin making this healthy dish feel indulgent. Just add wine.
Ingredients
4 ounces dry linguine
1 tablespoon olive oil
10 kale leaves, rough chopped
dash garlic powder
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh basil
3 ounces Boursin cheese
1/4 cup cream (optional)
Parmesan cheese
Preparation
1
2
Place linguine in boiling water. Cook until al dente. Drain, reserving 1 cup cooking water.
Saute kale in olive oil in a large skillet for 1 minute. Add garlic powder, salt and pepper. Toss in parsley, basil and Boursin cheese. Stir gently until heated through and creamy. Place in pasta bowls and top with Parmesan cheese.
