You will need

4 servings

280g Smoked Vortici
1 cup kale, chopped
3 carrots, julienned or thinly sliced
2 clove garlic 
1/4 cup sliced almonds (better if soaked)
3 tbsp olive oil 

Salt and pepper to taste

Preparation

Step 1

Prepare Almond Garlic Sauce: In a blender or food processor, combine 1 garlic clove, soaked almonds and olive oil. Blend until you achieve a smooth sauce-like consistency. If needed, add a splash of water to thin out the sauce.

Step 2

Sauté Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat along with the remaining garlic clove. Add the julienned carrots to the skillet and sauté for 2-3 minutes until slightly softened. Then, add the chopped kale to the skillet and continue to sauté until the kale is wilted and the carrots are tender-crisp. Season with salt and pepper to taste.

Step 3

Cook pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Step 4

Combine Ingredients: Add the cooked Smoked Vortici pasta to a skillet with the sautéed vegetables. Pour the almond garlic sauce over the pasta and vegetables. Toss until everything is well coated in the sauce and heated through.

Step 5

Serve: Divide the Smoked Vortici pasta with almond garlic sauce, kale and carrots among serving plates. Decorate with extra vegetables if desired.

Optional: For a different presentation, keep the almond garlic sauce at the bottom of the dish before adding the pasta and vegetables.