A hearty meal in 30 minutes or less. You only dirty two pans and you can eat out of one of them (carefully, please). No need to spend the rest of your night doing dishes!
|What you'll need|
1/2 bag of egg noodles|
1/2 bunch of kale, washed and trimmed
1/4 cup of peas
4 small cippolini onions, peeled
4-5 chive fronds, chopped
|Consider Bardwell Rupert cheese
(or any gratable variety)
Optional: focaccia with brushed tomato sauce
Salt to taste
Start by boiling a pot of water with a generous pinch of salt in it. Turn on your broiler. Grab an oven safe pan and quickly sauté the onions on medium heat in a little olive oil or butter. After 5 minutes, throw in the peas. Toss for a minute and turn off the burner. Put the kale on top of it to steam.
Put the pasta in the boiling salt water, cook for 7 to 8 minutes. Taste for doneness. Should not be crunchy at all. Turn off the burner when it is done.
Place the oven safe pan in the broiler for two minutes and check for crispy edges of kale. Continue to broil until some (not all) of the kale is crisp. Might get a little burn-y. Transfer to the top rack and turn the oven off. Warm some bread with the residual heat.
Drain the pasta and toss in with the vegetables. Shave Rupert cheese over it and finish with chives. Done!
If you try this, tag @Randwiches on Instagram. Let me know how long it took you to make.