Alfredo Pasta with Kale

Ingredients:

• 450 g penne pasta (feathers)
• 2 tbsp. l. olive oil
• 1 bunch Tuscan kale, stems trimmed and leaves cut into 1cm wide strips.
• 2 cups heavy cream
• 3/4 tbsp. grated parmesan

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of water and discard the rest.
2. Meanwhile, heat the olive oil in a separate large saucepan over medium-high heat. Add the kale and cook, stirring, until wilted and the liquid has evaporated, 2-3 minutes; transfer to a bowl. Stir in the heavy cream and 1/2 teaspoon of salt. Bring to a simmer and cook, stirring, until thickened, 5-8 minutes.
3. Add the penne pasta, cooking water, and Parmesan to the sauce and stir until creamy. Season with salt and pepper to taste and stir in the kale. Divide among bowls and sprinkle with black pepper.