1 lb. bowtie (farfalle) pasta
1 bunch Kale, cut into long thin strips (See http://en.wikipedia.org/wiki/Chiffonade)
4 oz parmesan, shaved
4 T. balsamic vinegar
3 T. pine nuts
1/4 c. extra-virgin olive oil
6 cloves garlic, minced
2 t.salt, plus additional to taste
1 t. black pepper, plus additional to taste
Cook pasta according to package directions. Drain, add to a large bowl, and set in refrigerator to chill.
Add pine nuts to a small skillet over low heat. Toast for 8-10 minutes, stirring to make sure they don’t burn. Remove from the skillet and set aside.
In a large skillet, heat olive oil and garlic over low heat. Cook until garlic just starts to turn golden. Remove from heat, add salt and pepper, and set aside.
After 5 minutes, scrape the garlic-oil mixture over the bowtie pasta. Toss to combine and return to refrigerator so it can continue cooling.
Set the same skillet (without cleaning it) over medium-high heat. Add the kale and cook for 5 minutes, or until partly wilted.
Add kale and pine nuts to the pasta and toss it all together. Add parmesan shavings and balsamic vinegar. Add additional salt and pepper, to taste.
Chill for at least 2 hours before serving.
Source: http://thepioneerwoman.com/cooking/2014/07/kale-pasta-salad/ (Last accessed August 1, 2014).