I roasted the almonds until lightly toasted then pulsed in a food processor.
On the stove, a salted water was boiling on a pot with organic casarecce pasta. Four strips of bacon were sizzling on the adjacent skillet. They were fried until crisp then drained on a paper towel-lined plate.
On another pan, I sautéed a clove of thinly sliced garlic and chopped onion in olive oil. I poured a quarter cup of milk. Then folded the al dente pasta into the mixture. A pinch of salt and a good cracking of pepper.
The kale leaves, stems removed, were torn into bite-sized pieces and quickly blanched in the pasta water. Spooned them up into the pasta. Added the almonds. Crumbled the bacon on top. Then tossed.
White truffle oil drizzled over at the end.
Called the husband and the Little Guy. Dinner is ready.
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