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Kale and Bacon Quinoa Pasta

Healthy Recipe Ecstasy
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Cook Time 25 minutes
Total Time 25 minutes
Course Entree
Servings 4

Ingredients
  

  • 8 ounces quinoa pasta
  • 8 slices center-cut bacon
  • 2 large cloves garlic minced
  • 1 small shallot diced
  • 1 tablespoon butter
  • 4 cups kale leaves stems removed
  • 1 cup dry white wine
  • Juice from half a lemon
  • 4 ounces feta cheese plus more for garnish
  • Sea salt and freshly-ground black pepper to taste

Instructions
 

  • Cook the pasta according to the package. Drain and rinse with cold water, reserving 1/2 cup of the pasta water for later.
  • Add the bacon to a large, cold skillet. Turn the heat to medium high and let the bacon cook for 5 minutes. Flip the bacon and cook for 2-3 min or until the bacon is crispy. Drain all but one tablespoon fat from the skillet. You may have to do this step in batches if you can't fit all 8 slices in the skillet.
  • Turn the heat down to medium. Melt butter in the skillet. Add the garlic and shallots and cook for 2 minutes, stirring frequently so the garlic does not burn.
  • Deglaze the skillet with the white wine and scrape any remaining bacon bits off the bottom of the skillets. Let the garlic and shallots simmer in the wine for 2 minutes. Add the kale and cook until just wilted, 2-3 minutes.
  • Add the pasta, 1/2 cup pasta water, lemon juice, feta and crumbled bacon to the skillet. Cook for 1-2 minutes, stirring, until the pasta is warm and all the ingredients are mixed together. Season with salt and pepper, to taste. Garnish with more feta cheese, if desired and serve immediately.