Ingredients:
6.5 oz. orecchiette pasta
7 cups of kale
8 asparagus spears
Sauce:
3 garlic confit cloves
3 pieces of shallot confit, chopped
4 oz. creme fraiche
4 oz. greek yogurt
2 t. Penzey's Fox Point seasoning
1/2 c. grated Parmigiano Reggiano cheese
Salt and pepper to taste
Methodology:
Bring a large pot of salted water to boil, and add pasta. 1 minute before the cooking time has elapsed, add the kale and asparagus to the pasta pot. Cook for an additional 3 minutes, then drain, reserving 1 cup of pasta water.
Meanwhile, heat the garlic confit in a large skillet and mash it with a fork. Add the rest of the sauce ingredients and heat carefully, without allowing it to boil. When pasta is drained, add it to the skillet and cook, mixing constantly, for 1 minute. Top with grated cheese, taste for seasoning, and serve.
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