This is a sponsored post but, as always, my thoughts and opinions are my own.
When I was approached by Catelli to share information on their Feed the Hope campaign and to try out a recipe from their online cookbook, I didn’t think much would come of it. Because I’m gluten and dairy free, most food companies that approach me don’t meet my dietary restrictions, but Catelli assured me they had a line of gluten free pastas and that some of the recipes would also be dairy free.
Feed the Hope Campaign
Let’s start off talking a little about this campaign. Catelli will donate a serving of pasta to a family in need for every person who likes their Facebook page or shares their cookbook. For this campaign, they’re focused on wellness and fitness; which is why the cookbook is a compilation of healthy meals from athletes, chefs, and bloggers.
Kale & Hazelnut Pasta
Let’s get to the fun part- I cooked! That is a very RARE thing in our household.
I chose the Kale & Hazelnut Pasta recipe created by Chef Terry Salmond of Ontario because it had few ingredients and a short prep and cooking time. Below are the instructions with my thoughts/notes in pink!
Prep time: 20 min Servings: 3-4
Cook time: 5-8 min
- 1 pkg (500 g) Catelli® penne
- 1/4 cup (62 ml) extra virgin olive oil
- 2 cloves (10 ml) finely sliced garlic
- 11/2 cup (375 ml) diced Roma tomato
- 2 cups (500 ml) Tuscan black kale, roughly chopped & washed
- 1/2 cup (125 ml) toasted & chopped hazelnuts (Bloggers note- I could not find hazelnuts anywhere. I Googled what can be used in it’s place and saw that filberts are a good replacement)
- 2 sprigs (10 ml) fresh thyme leaves
- 1 tsp (5 ml) Kosher salt
- 2 tsp (10 ml) fresh lemon juice
- Garnish (optional): Grana Padano or Romano cheese
Bloggers Add: I am trying my hand at some container gardening again this year and I have a plethora of green onions right now! So I added those to the mix too.
In a heavy pan large enough to hold the pasta, warm the olive oil to medium high heat and lightly toast the sliced garlic until it begins to turn a beautiful golden brown.
This made the whole house smell good! It also made my husband yell “are you actually cooking-cooking in there?” Ha ha!
Add the chopped tomatoes and thyme, season with salt. Allow the mixture to come to a gentle simmer and lower the heat, cook for 3 minutes and remove from heat.
Cook Catelli® penne pasta according to the package directions. When cooked to your liking, strain pasta and immediately add to the tomato sauce.
Return the sauce and pasta to medium high heat and toss pasta with kale & half the hazelnuts, cook just until the kale has wilted. Season the dish with salt as needed and a few drops of fresh lemon juice.
Portion out the pasta into three or four bowls and top with the remaining hazelnuts and some shaved Grana Padano cheese. I off course did not add cheese.
So How Was It?
I am a blogger that doesn’t BS and always says what I think. When I went to take my first bite I thought that this would be a very dry and tasteless pasta and that I planned to add tomato sauce after my first bite- but was I wrong! It was a seriously tasty dish! In the future, I’ll add more than the 1 1/2 cups tomato (because I love tomato) and I’ll probably add a chicken breast or fish filet for protein, but this was a very tasty dish. And it took almost no time to make!
Also- Catelli gluten free noodles don’t go mushy! I have tried many brands of gluten free pasta and some are mushy, others are tough, these noodles tasted just like regular noodles which was awesome.
Two readers will win two coupons for free Catelli noodles. All they have to do is visit the Facebook page and cookbook and tell me what recipe they want to try out. I’ll select the winners on Thursday, July 2 (open only to Canadian readers).