This is a great dish to bring to a spring picnic, or make on a Sunday evening and enjoy with your lunch all week. Adding the pasta to the greens will still warm will brighten and tenderize them a bit.

1 lb small pasta, such as bowtie
6 tbsp mayonaisse
1/3 cup grated Parmesean
3 tbsp lemon juice
1 tbsp Dijon mustard
1 tbsp olive oil
1 clove garlic, pressed
1 tsp salt
1 tsp pepper
1 bunch kale, chopped and spines removed
5 radishes, quartered

Cook pasta according to package instructions. In large bowl, whisk mayonnaise, cheese, lemon juice, mustard, olive oil, garlic, salt and pepper until well blended. Add kale and toss to combine. After draining the pasta and while it is still hot, add to the kale mixture and allow to cool slightly before adding the radishes.

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