Kale and Farfalle Pasta Toss

Blue Box Farfalle

Made with

Barilla Farfalle

  • Prep
  • Cook
  • Skill

  • 352
  • 53.0G
  • 14.0G
  • 10.0G


Ingredients for 8 people

  • 8 ounces curly kale, stems removed and leaves torn
  • tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 1 24-ounce jar Barilla® Chunky Traditional Sauce
  • 1 16-ounce box Barilla® Farfalle
  • 4 ounces goat cheese, crumbled
  • 2 teaspoons lemon zest


  • Preheat oven to 300°F; line a large baking sheet with parchment paper.
  • In a 1-gallon-size zip-top bag place kale, oil, salt and garlic; seal and knead to coat.
  • Arrange kale in a single layer on the prepared baking sheet, allowing space between the leaves.
  • Bake for 15 minutes or until crisp; remove and set aside to cool.
  • In a large skillet bring the Chunky Traditional Sauce to a low simmer.
  • In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Farfalle; stir gently.
  • Cook pasta according to package directions; remove from heat and drain well.
  • Add pasta and half of the kale leaves to the Chunky Traditional Sauce in skillet, stirring to combine; heat through.
  • Spoon into serving bowls and top with goat cheese, remaining kale leaves and a sprinkle of lemon zest.
  • Customize it: Swap out the goat cheese for a milder cheese such as feta or queso fresco.

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