Makes 4 to 6 servings
Easy Cheezy Peezy
- 1 pound Banza pasta
- 1/2 pound Rembrandt Extra Aged Gouda, shredded
- 2 tbsp olive oil
- 1 (7-ounce) jar diced tomatoes preserved in olive oil, drained and thinly sliced OR 1/2 cup basil marinara sauce
- 2 cups kale
- Pinch of cracked black pepper to taste
Cook pasta in boiling water according to package directions. Drain and rinse with cold water.
In a separate pan, add 2 tbsp of olive oil, and add 1/2 pound shredded Rembrandt Extra Aged Gouda then mix in 2 cups kale. Mix well until kale is coated.
Once kale is coated with gouda, add to to pasta in a bowl.
Top with diced tomatoes or basil marina sauce and garnish with grated Rembrandt Extra Aged Gouda.
Voila! Enjoy & bon appetit 🙂