Ingredient:

• Fine sea salt
• 1 large bunch (8 ounces) kale*, preferably Tuscan/lacinato but any variety works
• ¼ cup extra-virgin olive oil
• 2 large cloves garlic, smashed and peeled
• Zest and juice from 1 medium lemon, preferably organic
• ¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice
• Freshly ground black pepper, to taste
• ½ pound (8 ounces) rigatoni or pappardelle or pasta of choice
• 2 cups (8 ounces) fresh or frozen peas
• ¾ cup (2 ounces) coarsely grated Parmesan cheese
• ½ cup or more ricotta cheese, for garnish