Every year, October 25 is World Pasta Day, and (no surprise) I celebrated by eating whole grain pasta. I made the dish up as I went along, but it came out well so I’d like to share the recipe (below) with all of you.

Yesterday was the last day of our local farmer’s market, and not much was left but root vegetables, where I live in New Hampshire. But I managed to score one last tomato, not as good as the September ones but so much better than anything I’ll eat for months… and a bag of baby kale. I had picked the last of my basil before the first frost this week, and still had some in a cup on my kitchen windowsill. I winged it from there, using the chicken sausage I keep ready, cut and browned, in the freezer, and a few extra flourishes.

With a fresh green salad, this made a great dinner for two. Ummm. World Pasta Day. Shoulda written about it yesterday but it was Saturday, and I was feeling too mellow after that nice dinner. Enjoy!

INGREDIENTS
a bunch of baby kale (or some other leafy green)
4-6 ounces (dry) of your favorite whole grain pasta
½ large onion, chopped
2 TBS extra virgin olive oil
2 tsp minced garlic
2 TBS balsamic vinegar
about half a link of cooked Italian chicken sausage, in little bits
some chicken broth
2 TBS pine nuts, toasted
1 medium fresh tomato, chopped
cheese (I used feta and parmesan)
salt and pepper to taste
fresh basil leaves

METHOD
1. Steam kale for about two minutes, then drain and chop into small pieces. (You can skip this step with chard or spinach.)
2. Cook pasta according to package directions, then set aside.
3. Cook onion slowly in olive oil until it’s golden and caramelized. Add balsamic and garlic, and chicken sausage, and cook until balsamic evaporates, about 3 minutes.
4. Add kale and about a half cup chicken broth (I use water and Better than Bouillon) and cook five minutes.
5. Stir in pasta and tomato and warm through; add cheese and stir again.
6. Put in bowls, and sprinkle fresh basil and pine nuts on top.

(Cindy)