Kale and Sage Pasta Salad

2 tablespoons olive oil

1 onion, thinly sliced

½ teaspoon salt

3 garlic cloves, sliced

¼ teaspoon red pepper flakes

¼ cup chopped fresh sage

12-ounces toscani or fusilli pasta

¼ cup dry white wine

6 cups thinly sliced kale leaves

8 oil-packed sun-dried tomatoes, chopped

¼ cup chopped toasted walnuts

2 tablespoons fresh lemon juice

¼ cup fresh basil leaves, thinly sliced

Sea salt and freshly ground black pepper

Freshly grated parmesan or pecorino cheese, for serving

Ricotta cheese, for serving

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.

Heat the oil in a large skillet over medium heat. Add the onion and salt and cook for 5 minutes, until the onion begins to soften and turn translucent. Stir in the garlic, red pepper flakes, sage, and freshly ground black pepper and cook for a few more minutes, until fragrant. Add the white wine and cook until slightly reduced. Add the kale, cover the pan with a lid, and cook until the kale is wilted and tender, about 3 minutes more. 

Add the cooked pasta to the skillet along with the sun-dried tomatoes, walnuts, lemon juice, and basil. Toss until everything is combined. Season with more salt, pepper, and lemon juice to taste and serve with freshly grated cheese and a dollop of ricotta!