Mustard Cream Rigatoni With Lots of Kale
Ingredients
- 3 tablespoons unsalted butter
- 1 large shallot, diced
- 2 garlic cloves, minced
- 1/4 cup Dijon mustard
- 1 cup heavy cream
- 1/2 cup vegetable stock (not low-sodium)
- 3 cups roughly chopped Tuscan kale leaves (from 1 large bunch)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon honey
- 1/2 pound rigatoni (or other short pasta shape)
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