Brown Butter Rotini with Kale & Spinach

Banza provided the recipe on their website.  I only tweaked it slightly. This dinner is packed with protein and straight outta Yumtown!

INGREDIENTS

1 Box Banza Rotini
1 cup kale
1 cup spinach
4 oz. hazelnuts
4 cloves garlic
4 oz. freshly grated parmesan
6 oz. butter
Lemon juice
Salt & pepper to taste

DIRECTIONS

• Bring a large pot of water to a boil. Season the water with salt.

• Heat a small saute pan over medium-low heat. Add hazelnuts to the pan and toast stirring often until they just begin to get light brown in color and are fragrant. Roughly chop and set aside.

• Using a chef's knife, crush the garlic cloves between the heel of the knife and the cutting board. Discard the skin of the garlic and finely slice the cloves.

• Cut the kale into ½" slices and reserve.

• Drop 8 oz. of pasta into the boiling salted water and stir occasionally to prevent sticking.

• Simultaneously, melt the 5 oz. of butter in a large pan on super low heat until it starts to brown just slightly. Add the sliced garlic, stir and toast until golden for 2-3 minutes.

• Add the sliced kale and spinach to the pan and wilt down.

• Add the toasted hazelnuts to the pan and season everything lightly with sea salt.

• When the pasta is slightly al dente, strain from the boiling water and add to pan with a few splashes of the pasta water from the pot. Cook for another minute to meld the components and toss to coat the pasta.

• Adjust seasoning with salt and fresh lemon juice in the pan, then transfer to bowls.

• Top with a generous amount of parmesan.