Hippie pasta with pine nuts and kale

Adapted from West Coast Cooking by Greg Atkinson

1 gallon boiling water
2 Tb plus 2 tea salt
1 lb fresh tubular pasta
1/2 cup dried fruit such as currents, cranberries or cherries
1 bunch kale, cut into strips
1/2 c olive oil
1/2 c pine nuts
4 cloves garlic, peeled and thinly sliced
1 tea pepper
Grated Parmesan

1. Put the water and 2 Tb salt in a large stockpot over high heat, and when the water coves to a full, rolling boil, add the pasta. Cook until the pasta is just tender, about 7 , then drain it, saving 1 c of the cooking water to pour over dried fruit.

2. In a small bowl, pour the reserved cup of pasta water over the dried fruit, let them stand in the water to soften while you prepare the other ingredients.

3. Put the oil in a large saute pan over medium-high heat and cook the pine nuts in the oil until they are fragrant and just beginning to brown, about 2 minutes. Add the sliced garlic and saute until it is bubbling hot but not browned. Add the kale and saute for 2 minutes, or until it is wilted.

4. Drain the fruit and add them to the sauteed kale mixture, then toss the hot greens with the cooked pasta, season with salt and pepper and serve, passing the Parmesan separately.