It’s a new year and a new beginning. Time for resolutions, plans and new ideas. Every year I used to make long lists of what I want to accomplish in life, work and blogging. But for a while now, I have been feeling like I’m in a bubble, surrounded by boxes, toys and endless to-do lists with no meaning. I have been trying to burst out of it, regain my enthusiasm and creativity, but somehow it keeps on closing in and becoming smaller and smaller. I keep on making excuses and finding ways to postpone my dreams. Moving between continents business isn’t easy, but I am excited about making this house a home and about the adventures, that await us. And David is such a bright, happy child and so easy to spend days with. Time really flies lately and every night I go to bed happy, but there is a small part of my brain that isn’t satisfied and it keeps me from falling asleep. I need to be creative, I need to release the energy inside me and I want to fulfil my dreams. I need to make my new year plans soon and stick to them.
Now, I have been dreaming about this recipe for a while. I have been changing it in my mind (without ever making it!) and adjusting to achieve a great winter comfort dish, easy and quick to make, perfect for dark cold evenings. I would even say it makes a lovely date night dinner for two, paired with a glass of wine (now that we’re surrounded by great wine making countries, like FRANCE!). What you will need is a pan, preferably a cast-iron one, a pot, some linguini, good extra virgin olive oil, some spices, nuts and seeds, cherry tomatoes (a bit out of season, i know) and kale (also savoy cabbage will do). I don’t know about you, but I keep my pantry stocked with this items. Also it’s a very nice way of sneaking more healthy nuts and seeds into your diet to boost the intake of zinc and omega-3 fats. It’s also baby approved food, just make sure to pick out the seeds and nuts for safety and make it less spicy, if your baby isn’t used to it (David loves hot and spicy food!).
- 200 g wholewheat linguini
- 2 tbsp olive oil
- 200 g kale (or savoy cabbage)
- 2 tsp lemon juice
- 200 g cherry tomatoes
- 100 g of nuts and seeds (such as cashew, walnut, pepita seeds, sunflower seeds)
- cayenne pepper
- Start boiling water for pasta. Cook linguini al dente (check the time on the packaging).
- Meanwhile remove the stems from kale leaves and cut the leaves to bitesize pieces. Heat the pan on high temperature, quickly add 1 tbsp olive oil, kale and season with a pinch of salt and lemon juice. Toss to prevent burning and after 3 minutes remove from the heat. Transfer to a bowl and set aside.
- In the same pan, when heated, roast the cherry tomatoes on 1 tbsp olive oil. Season with a pinch of salt, pepper and cayenne pepper to your taste. Keep stirring to prevent burning. After 2 minutes add the nuts and seeds. Again stir frequently for another minute, then add ½ cup of water where you cooked the pasta. Leave to simmer for a minute, now add cooked pasta and kale, toss and serve.
And please let me know how you like the recipe (any motivation will be very welcome right now). Follow me on Instagram (#dearkitchen) to see more snaps from our day!
Yours truly, A.