Tomato & Kale Alfredo Pasta

Embrace the cozy vibes with our Tomato and Kale Alfredo Pasta creation! 🌧️ This rainy weather in San Francisco called for a dish that warms the soul and ignites the taste buds. Picture a symphony of flavors—succulent cherry tomatoes, vibrant kale, and creamy Alfredo sauce—coming together in a dance of culinary delight. 🍅🌿✨ We’re taking pasta night to a whole new level, and you’re invited to join us on this flavorful escapade. Grab a fork, a warm blanket, and let’s savor the magic of comfort food reimagined!

Preparation & Cooking time: 30 minutes

Ingredients

1 Pint of Cherry Tomato
1 Pack of Pasta – Fettucine here for us
1 Cup of Homemade Alfredo Sauce
Fresh Basil
1 Cup of Tomato Sauce
1/2 Onion
5 Garlic cloves chopped
1 Bunch of Kale
1/2 Cup of Ardence Extra Virgin Olive Oil from Bastille du Laval
Shaved Parmesan Cheese
3 Tsp of Smoked Salt from Neolea
1 Tsp of Black Pepper
1 Tbs of Herbes de Provence from Provence d’Antan
Pinenuts
Pumpkin Seeds
1/4 tsp Cumin Seeds
1/4 tsp ground Cumin

The recipe

Prepare the sauce:
1. In a large pan, bring the Ardence Extra Virgin Olive Oil from Bastille du Laval to heat, cook the chopped onion and garlic until they start to color. Add the cumin seeds and cumin and the Herbes de Provence from Provence d’Antan
2. Add the cherries tomato and let it cook for 5 minutes
3. Season with salt and pepper
4. In the meantime, rinse and chop the Kale
5. Add the Kale to the pan and mix until it has absorbed all the oil
6. Let it cook for 5 more minutes
7. Incorporate the tomato sauce and the alfredo sauce, mix and let it cook
Cook your pasta according to the time on the package
The final steps
1. When the pasta are cooked, drain them and add them to your sauce
2. Cook for 5 to 10 minute, until the pasta are well mixed with the sauce
3. Serve in your favorite plates
4. Top with parmesan cheese, fresh basil, pinenuts, pumpkin seeds
5. Add a last twist of pepper and salt
Enjoy!