Lemon Cream Sauce with Kale and Peas

This pasta recipe is a perfect example of ingredients combining to enhance one another without losing their integrity.  The sauce is simple – butter, shallots, lemon, cream, and salt.  Together, the cream tastes sweeter than it would on its own, the lemon brighter and more savory, the shallots just releasing their pungency.  The kale and peas are cooked just long enough that they begin to mellow in the sauce.  Pour over pasta and voila, the perfection of simplicity.  Really, it’s so good.

Lemon Cream Sauce with Kale and Peas

Serves 2-3.

• 1 TBS butter
• 1 shallot, finely diced
• 1/4 c. heavy cream
• juice from 1 lemon
• 2 c. chopped kale
• 1 c. frozen peas
• sea salt to taste
• 1/2 lb. angel hair pasta

1. Bring a large pot of salted water to a boil.
2. In a large pan, melt butter, and sautee shallot for 2-3 minutes.  Add cream and lemon juice and stir to incorporate.  Add chopped kale and frozen peas and cook for 3-4 minutes, until kale has begun to soften and peas are heated through.  Add salt to taste.  Lower heat to very low.  (Note: I add lemon until it’s on the verge of being too lemony, and then add salt to bring the flavors together.  It works perfectly and is addictively flavorful.)
3. Cook angel hair according to package directions.  Drain.  Pour sauce over pasta and serve hot.