Lemon Garlic Parsley Pagodas

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Prep Time: 5

Total Time: 15

Ingredients

1 box Ancient Harvest Gluten-Free Garden Pagodas Pasta
3 tablespoons + 2 teaspoons extra virgin olive oil, divided
2 tablespoons minced garlic
4 cups thinly ribboned kale, stems removed
2 tablespoons fresh lemon juice
1 teaspoons lemon zest
⅓ to ½ cups lightly packed and finely chopped flat leaf parsley, large stems removed
Salt and pepper, to taste
Optional: roasted chicken

Directions

Cook pagodas according to package instructions.
Drain and rinse in a colander with cold water to stop the cooking process.
Chill pasta.
Heat a large skillet over medium-low to low heat with 2 tsp. olive oil.
Add the garlic and stir frequently until light golden brown. 2 to 4 minutes
Place cooked garlic in a bowl.
Add kale to the pan and increase heat to medium. Stir until just starting to wilt. 2-3 minutes
Add kale to a serving bowl with the pasta.
Add 3 Tbsp. oil, lemon juice, zest, parsley, and ¼ tsp. salt to the garlic bowl and whisk together.
Toss dressing gently with the pasta until fully combined.
Season with salt and pepper to taste. Add more parsley as desired.
Chill in the fridge then serve with fresh parmesan and a few sprigs of parsley. If desired, serve topped with shredded roasted chicken.
*This dish is also excellent served hot.

Servings: 4

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