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- 4 cloves of garlic, peeled
- 4 small shallots, peeled
- 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well
- 1/3 cup / 80 ml extra virgin olive oil
- 1/3 cup / 2 oz goat cheese, plus more for topping
- 2 tablespoons + hot pasta water
- fine grain sea salt & freshly ground black pepper
- fresh lemon juice - optional
- 12 oz / 340 g dried penne pasta
- fresh thyme - and thyme flowers
DirectionsView on 101 Cookbooks
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