Recipe: Roasted Red Pepper Pasta with Kale and Feta
Spaghetti is tossed with a richly flavorful roasted red pepper sauce, along with kale and feta, to make for a Mediterranean-infused comfort-filled dinner.
Yield: 4 servings
  • 3 red bell peppers
  • 8 oz spaghetti
  • 1 bunch kale, de-stemmed and coarsely chopped
  • 1 tbsp olive oil
  • ½ cup pecans, coarsely chopped
  • ½ tsp kosher salt
  • ½ tsp red pepper flakes
  • 2 cloves garlic, chopped
  • 4 oz crumbled feta
  1. Heat oven to 450. Place the peppers on a parchment-lined baking sheet. Roast for an hour, turning every fifteen minutes, or until all of the sides of the peppers are charred and bubbling. Transfer roasted peppers to a bowl, cover, and let rest for about 10 minutes.
  2. Meanwhile, bring a large pot of water to a boil. Cook the pasta according to package directions. Place a strainer in the sink and add the kale to it. When the pasta is done cooking, reserve ½ cup of the pasta water, and then pour the pasta and remaining cooking water into the strainer so that the hot water cooks the kale. Return kale and pasta to the pot.
  3. Peel the skins off the peppers and throw out. Deseed the peppers and coarsely chop them. Place in a food processor along with the olive oil, pecans, salt, red pepper flakes, and garlic. Process until smooth. Season to taste with salt and pepper. Add the sauce to the kale and pasta and toss to coat, stirring in pasta water as needed until sauce is the right consistency. Mix in the feta cheese and serve.
Adapted from Annie's Eats
Recipe by Joanne Eats Well With Others at