Until a week ago, we had never heard of Kalettes! We like trying new veggies, so we had to give them a try. They are a hybrid of brussels sprouts and kale and are sometimes called kale sprouts. This recipe is a quick and easy way to prepare them and have a delicious tasting dinner in minutes.
THE WINE SELLERS WINE PICK
This light pasta dish will pair well with the Hahn Pinot Gris! It’s a light body white wine that won’t overpower the kalettes but will compliment the basil and other spices found throughout. It tastes of tropical fruits and lemons, a wonderful pairing for this light and refreshing pasta!
Pre-heat the oven to 400F and cook pasta according to package instructions.
Brush a large skillet, sheet pan or casserole dish with olive oil. Arrange your Kalettes, facing up, and scatter the olives, sundried tomatoes and garlic on and around them. Sprinkle with salt and pepper and drizzle with a light coating of olive oil. Roast for 8 minutes in the oven.
When your pasta is cooked, drain and return to the pan. Mix in the lemon juice and 1 TB of olive oil before adding the pasta to the pan with the Kalettes.
Add the avocado, pine nuts and basil to the pan and stir until everything is combined. Season a little more if desired. Serve.