PCC Pasta and Kale recipe | PCC Community Markets

Ingredients

• 1/2 cup red wine vinegar
• 1/4 cup orange juice concentrate
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons minced garlic
• 3/4 cup olive oil
• 1 1/2 pounds bow tie or pagoda pasta
• 1/3 pound chèvre cheese
• 1 1/2 red bell peppers, cut into 2-inch matchsticks
• 1 bunch green kale, washed and cut into thin strips
• 7 teaspoons poppy seeds