Lena and Caitlin Eat Pasta for Lunch:
1 package penne pasta (we used gluten free)
3 tablespoons pesto (more if you like)
2 tablespoons crumbled goat cheese ( more if you like)
4-5 kale leaves
1/2 red onion
1 tablespoon raw coconut butter or oil
coconut water
salt
pepper
Put water on to boil water for pasta. Wash kale leaves and slice into fine ribbons (leave the middle part of the leaf). Set aside. Slice the onions into thin half moon shapes. Drop the onions into a hot pan and add couple of splashes of coconut water (about 4 or 5 tablespoons, enough so the onions slide around and won’t stick to the bottom of the pan). After a few minutes, when the onions start to soften, add the kale. Saute until the kale and onions are tender and a little wilty. If the pan drys out add more coconut water. Add salt and pepper to taste while cooking. After they are taken off the heat stir in the raw coconut butter or oil ( you could also use olive oil and water instead of the coconut stuff but the coconut water and butter/oil gives it a sweet flavor). Set aside.
Cook the pasta. Drain it. Place in a bowl. Stir in the pesto and kale mixture. Sprinkle the goat cheese on top and finish with fresh cracked pepper. Eat it (with salad- its good for you!)!
