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Italian Sausage, Kale, Tomato & Goat Feta Pasta Meal

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Each meal bundle comes with:
  • 1 Lb. Colfax Creek Mild Italian Sausage
  • 1 pint grape tomatoes
  • 1 portion Lacinato kale
  • 1 package Rio Bertolini Whole Wheat Pasta
  • 1 container Three Graces Dairy Goat Feta

You will need:
Kitchen notes:
Blanch: Lightly cook or steam and then halt cooking in cold water
Al dente: "To the tooth" in Italian. Tender yet firm.
Fold in: Carefully combine lighter ingredient to heavier mix, without aggressive stirring


Instructions (will be included with order):

  1. Thaw sausages in advance.
  2. Bring two pots of salted water to a boil. One is for the pasta, and the other is for the kale.
  3. Lightly blanch the kale until tender and set aside. Cook the pasta for approx 4-5 minutes until al dente. Reserve 1 cup of the pasta water before draining.
  4. Heat olive oil in a medium skillet over medium heat and crumble the sausage into the skillet. Cook until the sausage is browned.
  5. Add the blanched kale and stir to coat. Cook for approximately 2-3 minutes, and add the grape tomatoes and cook until they begin to blister.
  6. Add the pasta to the skillet and toss to coat. Add the reserved pasta water and continue to toss. Season with salt and pepper. Fold in goat feta and toss to coat. Buon Appetito!






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