Recipe: Rigatoni with Lentils and Kale

Yum! This pasta is way too tasty for how healthy it is. Definitely a new staple for winter nights. I modified this recipe. Makes about 6 servings.

Rigatoni with Pasta and Kale
1 box of Barilla Plus penne pasta
2 cups of lentils (I use these odd freeze dried variety that you boil for 20 minutes)
1/2 head of kale
4 green onions, diced
1/2 cup of roasted almonds, tamarind optional
1/2 piece of turkey bacon, diced
2 tablespoons of salted butter
2 tablespoons of olive oil
Salt and pepper

Start the lentils and a big pot of water for the pasta. Rinse the kale well, remove the stalk and cut into two inch pieces. Dice the turkey bacon and green onions. Chop the almonds or grind them in a mortar and pestle.

Cook the pasta for 11 minutes and drain. Leave the pasta in the strainer. In the empty pan, add the diced turkey bacon to brown. Lower the heat and top with the almonds, butter and oil. Once that starts melting, add the cooked lentils. Once that is mixed, top with the kale and cook just until it starts to wilt. Top with the noodles and mix thoroughly. Season to taste, using ample pepper. Mix in the green onions last and serve!