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Asparagus & Dino Kale Pasta with Sundried Tomatoes


1/2 pound asapargus, rinsed and cut into 1-inch pieces
2 tablespoons olive oil
1 small onion, diced
2 garlic cloves, minced
1/2 teaspoon chili flakes
1 bunch kale, stems removed and cut into strips
3 tablespoons oil-packed sundried tomatoes, chopped
8 ounces bowtie pasta
1/4 cup freshly grated parmesan cheese
Fresh ground pepper


  1. Bring 2 pots of salted water to a boil. Fill a large bowl with ice water and set aside.
  2. Blanch asparagus for 1 minute in one of the pots of water. Remove with a slotted spoon and transfer to the ice water. Drain the asparagus and pat or spin dry.
  3. Cook pasta in the other pot a water.
  4. While the pasta is cooking heat a sauté pan over medium high and add the olive oil. Add the onion and a pinch of salt and cook for about 3 minutes. Add the garlic and chili flakes and cook 1 minute more.
  5. Add the kale and toss to coat. Sauté the kale occasionally stirring, for about 3 minutes.
  6. Add the asparagus and cook for 2 minutes or until tender and the greens are wilted.
  7. Stir in the chopped sun dried tomatoes.
  8. When the pasta is done, drain it and add it to the pan.
  9. Sprinkle everything with black pepper and the grated Parmesan cheese. Toss to combine.