Kale Pasta Salad With Parmesan and Smoked Almonds Recipe - Los Angeles Times

Name: Kale Pasta Salad With Parmesan and Smoked Almonds Recipe - Los Angeles Times
Total time: 20 min
Ingredients: 3 tablespoons plus 1 teaspoon kosher salt (see Kitchen Note below), plus more; 8 ounces orzo pasta (1 ¼ cups); 1 bunch (9 ounces) kale, stalks removed and leaves torn into 1-inch pieces (about 4 tightly packed cups); 2 large lemons; 6 almond-size garlic cloves; 1 large shallot or 1/2 small red onion, thinly sliced; 2 teaspoons freshly ground black pepper, plus more; 1/4 cup plus 2 tablespoons everyday olive oil; 1 cup cherry or grape tomatoes (about 6 ounces), halved; 6 breakfast radishes, trimmed and halved or quartered; 2 Persian cucumbers (about 7 ounces), quartered lengthwise, then cut crosswise into 1-inch chunks; 1 cup finely grated Parmigiano-Reggiano; 1/2 cup smoked almonds or roasted salted almonds, roughly chopped

www.latimes.com

Kale, lots of crunchy vegetables and an assertive dressing make pasta salad worth eating again.

View full recipe on www.latimes.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.latimes.com.

Share this recipe:

Cooking tools:

Pot
Stove
Colander
Fine-mesh sieve
Microplane
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring cup
Measuring spoon
Spoon
Refrigerator

Ingredients

3 tablespoons plus 1 teaspoon kosher salt (see Kitchen Note below), plus more
8 ounces orzo pasta (1 ¼ cups)
1 bunch (9 ounces) kale, stalks removed and leaves torn into 1-inch pieces (about 4 tightly packed cups)
2 large lemons
6 almond-size garlic cloves
1 large shallot or 1/2 small red onion, thinly sliced
2 teaspoons freshly ground black pepper, plus more
1/4 cup plus 2 tablespoons everyday olive oil
1 cup cherry or grape tomatoes (about 6 ounces), halved
6 breakfast radishes, trimmed and halved or quartered
2 Persian cucumbers (about 7 ounces), quartered lengthwise, then cut crosswise into 1-inch chunks
1 cup finely grated Parmigiano-Reggiano
1/2 cup smoked almonds or roasted salted almonds, roughly chopped