Pasta with Collards and Sun-dried Tomatoes - Kidney Kitchen
Pasta with Collards and Sun-dried Tomatoes Put a twist on a classic pasta recipe, whether adding a new vegetable or experimenting with sun-dried tomatoes.
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Cooking tools:
- Grater
- Colander
- Pot
- Saucepan
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 10 ounces (3 ½ cups) farfalle pasta, dry
- ½ bunch (1 pound) collard greens, stemmed and washed
- Bowl of ice water
- 2 tablespoons olive oil
- 1 small (70 grams) red onion
- 3 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 cup peas, frozen
- ½ cup pasta cooking water
- 6 pieces (10 grams) sun-dried tomatoes, minced
- 4 tablespoons (1 ounce) parmesan, grated
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