3 medium cloves garlic, peeled
1/4 cup Harissa Infused Olive Oil
226 g of whole wheat spaghetti or any whole wheat pasta
1 small bunch kale, well-washed and deveined
1/2 cup oil-cured black olives, pitted
1/2 cup pine nuts, toasted
zest of 1 lemon
Bring a big pot of water to a boil.
Place the cloves of garlic on a cutting board and sprinkle them with a big pinch of salt. Crush with the flat side of a knife. Continuously crush and chop, until you have a garlic paste. You can use a mortar and pestle for this too.
In a small bowl whisk together the garlic paste and Harissa Infused Olive Oil. Set aside.
Generously salt the boiling water, add the pasta, and cook per package instructions.
Just before the pasta is done add the kale to the pasta water for 6 seconds, drain and set aside.
Heat half of the Harissa dressing in the now empty pasta pot.
Add the pasta, kale, black olives, pine nuts, and lemon zest. Stir over the heat for a minute or so. Plate, drizzle with remaining Harissa.
Makes 4-6 Servings