For the past two years our CSA basket has come from Camp Creek Acres. Matt and Matt are the farmer's behind this great farm. They practice chemical free farming. Each year their operation grows. This year they paired up with a local dairy farm, Chisholm Family Farm and offered a cheese share to go along with our produce.
I like to cook from the fridge this time of year. What to do I have and what can I make? Kale, feta cheese and always pasta. Whenever I can make a pasta dish without using a heavy sauce, I do so. How about nutty brown butter, a little pasta water and the feta cheese? The end result, a delicious summery pasta!
Pasta with Brown Butter and Kale
- 8 ounces uncooked pasta (I used penne)
- 1 cup boiling water
- 3 cup packed kale, stems and ribs removed
- 4 tablespoons butter
- 1/4 cup crumbled feta cheese
- 1/4 cup pasta water
- salt and pepper
- Bring a large pot of salted water to the boil, add pasta then cook according to package directions. Once there is 3 minutes left until the pasta is done, add the kale. Drain, reserving 1/4 cup for the sauce.
- Add butter to a heavy-bottomed frying pan and melt, while occasionally swirling the pan, over medium-low heat. Continue to swirl the pan until the butter starts to darken in color. You are looking for a light brown, the butter will smell nutty. Watch the butter closely, the butter can burn quite easily.
- Once the butter has browned, add pasta and kale, toss with the crumbled feta cheese. Serve warm.