- Cook Time
- Prep Time
- 4 red bell peppers
- 3/4 pound penne
- 1 bunch kale, stemmed and chopped
- 1/4 cup EVOO
- 3/4 cup jarred salsa
- 2 cloves garlic, minced
- 5 ounces goat cheese, crumbled
Working over a gas flame or under the broiler, char the peppers all over. Place in a paper bag and close tightly; let steam for 15 minutes. Peel, seed and chop.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the kale 2 minutes before the pasta is done. Reserve 1 cup pasta cooking water, then drain the pasta and kale.
In a large skillet, heat the EVOO over medium-high. Add the peppers, salsa and garlic. Cook until the garlic is fragrant and the salsa is reduced slightly, 3 to 5 minutes. Remove from heat and transfer two-thirds of the pepper mixture to a blender. Add 1/2 cup pasta cooking water and half the goat cheese. Puree until smooth, then return the pepper sauce to the skillet. Add the pasta and kale and toss over low heat until coated, adding more pasta water as needed; season with salt and pepper. Serve with the remaining goat cheese.