Whole Grain Rotini with Tuscan Kale

As retrieved from "Small Changes, Big Results" by Ellie Krieger.

Serves 6.
Calories: 420.

Ingredients:

• 1 pound whole-grain rotini or fusilli
• 1/3 cup pine nuts
• 3 tablespoons extra-virgin olive oil
• 2 large garlic cloves, thinly sliced
• 1 bunch (3/4 pound) lacinato (aka Tuscan) kale or tender regular kale, stems and center ribs discarded
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/4 cup grated Parmesan cheese

Instructions:

1. Bring a large pot of water to a boil.  Add the pasta and cook according to the directions on the package.
2. Meanwhile, toast the nuts in a small dry skillet over medium-high heat, stirring frequently, until golden brown and fragrant, about 3 minutes.  Remove from the heat.
3. Slice the kale leaves very thin and place them in a large bowl.  When the pasta is done, drain it, and, while it is still hot, add to the kale along with the garlic, oil, vinegar, pine nuts, salt, pepper, and Parmesan cheese.  Toss well to combine.  Serve warm or at room temperature.

This makes for yummy, healthy eating, as suggested by Kathleen!