1. Wash kale and remove leaves from stem

  2. Roughly chop stems into 1-2 cm pieces and boil for approximately 2 minutes before placing them into an ice bath

  3. Save the water to boil pasta

  4. Once the water has returned to a boil, add farfalle to the pot (8-10 minutes)

  5. In a pan, add the extra virgin olive oil and fry the garlic, onions and kale stems until softened

  6. Add sun-dried tomato and kale leaves

  7. When pasta is cooked, strain and add to sauce

  8. Add a half-cup of pasta water to the pan

  9. Add butter, grated parmesan and chili flakes

  10. Sauté the mix until pasta is nicely coated

  11. Plate and garnish with toasted pine nuts, goat cheese and parsley





400 grams farfalle


1 medium white onion - chopped


400 grams of kale


8-10 units sun-dried tomato - roughly chopped


1 cup crumbled goat cheese


4 teaspoons toasted pine nuts


3 tablespoons fresh parsley - chopped


1 clove of garlic - crushed or sliced thin


1 tablespoon unsalted butter


2 tablespoons parmesan - grated


2 tablespoons extra virgin olive oil

Pinch of chili flakes