3 cups kale, stems removed and leaves massaged and torn into smaller pieces
4 ounces soft goat cheese
1 cup pancetta-date mixture, divided (find the recipe on the kale and pancetta salad post)
¼ cup reserved pasta water
1 tablespoon olive oil
¼ cup grated Parmigiano-Reggiano cheese
Instructions
Heat the oven broiler.
Cook the quinoa pasta in a medium pot according to the package. Once cooked, drain the pasta and reserve ¼ cup pasta water.
Add the kale and goat cheese to the pasta in the pot. Mix in ½ cup pancetta-date mixture in addition to reserved pasta water and olive oil. Feel free to stop here if you're not feeling a pasta bake and you'd rather eat the creamy pasta right out of the pot. However, if you like the idea of a pasta bake, continue on.
Once all the ingredients are combined, add them to a small baking dish. Top the pasta evenly with a ½ cup of the pancetta-date mixture. Finally, top with Parmigiano-Reggiano cheese and broil the dish for two minutes or until the cheese is melted and golden.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/kale-and-goat-cheese-quinoa-pasta-bake/