While we’d happily eat a simple bowl of buttered noodles, it’s not difficult to dress up pasta without a ton of effort. Enter this cheesy kale farfalle pasta from Stephanie Nass, chef and founder of Chefanie.
1 pound farfalle pasta
1½ teaspoons extra-virgin olive oil
1 pound kale, washed and shredded
1 lemon, quartered
½ cup finely grated Pecorino Romano cheese, plus more as needed
1. Fill a large saucepan with enough water to cook the pasta, then bring it to a boil and season it generously with salt. Add the pasta and cook until al dente, 10 to 11 minutes, or according to the package directions. Reserve ½ cup pasta water and drain the rest.
2. In a skillet over medium heat, add the olive oil and heat until shimmering. Add the kale, lemon juice from half the lemon and 1½ teaspoons salt. Cook until the kale is tender and slightly wilted, about 5 minutes. Add the reserved pasta water, stirring until combined.
3. Return the drained pasta to the saucepan and add the kale. Stir in the Pecorino until combined. Serve with additional cheese and lemon juice on top, to taste.