2large buncheskale(lacinato) (ribbed and chopped into 1 inch pieces)
1Parmigiano block(for serving)
red pepper flakes(for serving)
Flakey salt(for serving)
White or black truffles(shaved for garnish)
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Bring a large pot of water to a boil. Add edamame spaghetti and cook according to package instructions. (Tip! Cook spaghetti 1 minute shy of package instructions since the spaghetti will continue cooking when tossed in the sauce. Reserve 1 cup of pasta water to assist in the sauce)
Heat a large saute pan over medium heat, add olive oil.
Once glistening, add smashed garlic.
Once fragrant, add kale and allow to wilt.
Season with salt and pepper.
Remove from heat. Add in cooked spaghetti, toss until evenly coated in olive oil & garlic sauce.
Add some starchy water if needed to loosen up sauce
and coat the pasta.
Plate the spaghetti, top with Parmigiano, red pepper flakes
and flakey salt. If it is truffle season, grate fresh truffle on top to make it SPECTACULAR.