Tuscany Sun-Dried Pasta | Command Cooking

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more, to taste
• 3 shallots, thinly sliced
• 1 large fennel bulb, thinly sliced
• 3 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes
• 1/4 cup sage, chopped
• 1/2 teaspoon sea salt, plus more, to taste
• freshly ground black pepper, to taste
• 12 ounces Toscani or fusilli pasta
• 1/4 cup dry white wine
• 8 cups kale leaves, torn
• 8 oil-packed sun-dried tomatoes, chopped
• 1/4 cup walnuts, chopped and toasted
• 2 tablespoons fresh lemon juice
• pecorino cheese, to taste, grated