Rotini With Kale, Roasted Peppers and Pine Nuts

Ingredients

• 6 servings bell pepper black to taste
• 4 tablespoons olive oil extra virgin 
• 1 clove garlic 
• 1 bunch kale chopped
• 0.5 cup pecorino cheese grated
• 0.3 cup pinenuts toasted
• 3  roasted peppers diced red
• 1 box barilla veggie rotini 
• 6 servings salt to taste
• 0.3 cup white wine 

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of water to a boil.
2. In a large skillet, cook garlic in olive oil for 1-2 minutes or until slightly yellow in color.
3. Add kale and saute for 3-4 minutes. Deglaze with white wine. ADD the roasted red bell peppers and season with salt and pepper.
4. In a separate skillet, toast pine nuts until slightly browned, then remove and set aside.
5. Cook pasta, drain and toss with sauce.
6. Remove from heat and add pine nuts and cheese. Stir to combine and serve.