More importantly, your taste buds will.
This is where healthy and delicious become BFFs.
I’m normally not a huge fan of whole grain pastas. I find them too dense and their flavour too overwhelming when pairing them with tomato or cheese based sauces. I find they can work with bold flavours and textures, though. Pesto for instance.
WAIT. DO NOT LEAVE.
For those of you who think anchovies are nasty, this recipe will make you a believer. And I promise to the moon and back that no one will know there are anchovies in this recipe.
They lend a meaty, savoury undertone when used in small amounts.
You can banish this blog for all time if you try it and hate.
While the prep work for this recipe is rather minimal, I get that shredding and de-stemming fresh kale can be a pain in the A. Feel free to use frozen kale for this, too. I love the Cooking Greens brand. You can also opt for broccoli rabe or even rapini if you’re feeling feeling especially bold.
Reserving the pasta water is a non-negotiable. I do this for nearly every pasta dish I make now. It’s a life saver when you need to loosen up the pasta after it has cooled. When I pack up leftover pasta for lunches, I always add a couple of Tbsp to my container just before packing it away. Do not mix it in! When you go to reheat, stir your pasta halfway through cooking time, your extra pasta water will loosen things up and rejuvenate your lunch!
You probably won’t have leftover for this one though.