Lemon Linguini with Kale and Cherry Tomatoes

by nomeatbarefeet

Full disclosure: this recipe comes (almost) straight from Shannon over at Move Eat Create. I stumbled on it after she started following our blog, and it looked so scrumptious that I had to try it. A few substitutes were needed to make it vegan, and due to what we had on hand: subbed out the Kale raab for straight Kale; used a miso mixture in place of the Parmesan cheese; used more Meyer lemons, saving one for juicing after the dish is cooked. (This last part was done on a whim. Use all the juice in the cooking if you like.)

Meyer lemons are thought to be a cross between a traditional lemon and ether a mandarin or common orange. Using Meyer lemons is a pleasant change from the usual supermarket lemon (and it is always fun to try something different). Less bold, more subtle. They work nice in this recipe. As Shannon puts it:

the Meyers really worked with this dish.  That lack of bold lemon punch was a really good thing in this case, as the Meyer lemons actually added a rounder, more full-bodied flavor to the dish, rather than just a zap of acid and tartness.  I would venture to say that they added a richness to this dish that a standard lemon just would not have done and it elevated the flavor to something a bit more complex.  This dish made me excited about Meyer lemons the way I have seen others be.

Very well put, Shannon.

Ingredients

  • 8 oz linguini (we used spinach linguini)
  • Kale (1 batch, washed and chopped)
  • 3 Tbsp water
  • 1 Tbsp olive oil (+ a bit more for drizzlin’)
  • Garlic (3 cloves, minced)
  • 1 Tbsp red pepper flakes
  • Juice of 4 medium Meyer lemons
  • 1 Tbsp salt
  • cracked black pepper
  • 1 tsp dried thyme
  • at least 1 cup cherry tomatoes, halved
  • 1-2 Tbsp miso (red or white)
  • 2-4 Tbsp warm water

The How To

  1. Prepare noodles, then drain and set aside. Drizzle and toss with a bit of olive oil to keep from sticking.
  2. Heat a pan over medium heat.  Add the chopped kale, along with 3 Tbsp of water.  Cover and let the kale steam in pan for 2-3 minutes. (You want the color to change a bit but not for the kale to wilt.) Remove from pan and set aside.
  3. Return sauté pan to medium heat and add olive oil. Add garlic and red pepper flakes. Cook, stirring frequently for 1-2 minutes, or until garlic begins to lightly brown. (Don’t burn the garlic!)
  4. Add the kale, lemon juice from 3 of the lemons, salt, pepper, and thyme to pan.  Stir to combine all ingredients well and cook for 1-2 minutes.
  5. Add the noodles and cherry tomatoes to pan and toss all ingredients together.  Cook 2-3 more minutes until all components are heated and combined.
  6. Remove from heat.
  7. Whisk together the miso and warm water in a small bowl. Toss with the rest of  the other ingredients to coat everything.
  8. Drizzle with the juice of the remaining lemon.

There you go. This dish is just as good for leftovers, so play with the proportions and make more if you want to eat it the next day (or share with a friend). And thanks again to Shannon for such a tasty recipe!

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