1 bunch Red Dog Farm Green Garlic, thinly sliced
1 bunch Lacinato Kale, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs
1 pound farfalle (bowtie pasta)
1/2 cup grated Parmesan
Saute the carrots and garlic in olive oil until tender. Add in the kale and cook just a few minutes, stirring often. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Toss the pasta with the vegetable mixture in a large bowl to combine. Toss with reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.