1/2cupcooked/frozen kale or spinach, drained (Squeeze out all the water)
2tablespoonstoasted pine nuts
Juice of one lemon
Zest of one lemon
Instructions
Blanch kale for 30 seconds for fresh, 10 seconds for frozen and strain to get rid of excess water. (Note: Boiling water should be salted.)
Cook pasta to al dente.
Reserve ½ cup of pasta water. Drain pasta and cool with cold water. Add 1 tablespoon of olive oil and set aside.
Add butter and olive oil to the pan. Follow with garlic, as soon as you can smell the garlic add the beans, ½ cup of pasta water, lemon zest and juice of half a lemon. Reduce the liquid by 2/3.