Angel Hair with Lemon, Kale, and Pecans

For chef Stuart O’Keeffe, a hearty, complex meal means layered flavors and unexpected combinations, not an endless ingredient list or excruciating prep work (and certainly not a sink full of dishes waiting for you). To relieve the stress of preparing fresh, home-cooked meals, Stuart created a signature cooking method: each of his recipes has six key ingredients, and requires no more than six minutes prep and six minutes of clean-up. His debut cookbook, The Quick Six Fix, comes out March 1st, and offers 100 no-fuss, easy recipes that follow the Quick Six formula and can be made in around 30 minutes or less. For a signed edition, pre-order from Book Soup, Stuart’s local bookstore.

Stuart hails from Ireland, but this sunny, lemony dish was influenced by his adopted California home. When kale started to take over the food world, it was juiced, made into chips, put into smoothies, and even sneaked into chocolate bars. So why not put it in pasta? The nuts in this recipe give the dish a nice texture, and the bitter, citrus, crunch, and chili all combine for a unique vegetarian pasta.

By keeping your pantry stocked with the essentials, you can make a Quick Six meal at a moment’s notice – just dash to the store or farmers market for the recipe’s key ingredients, in bold.


Angel Hair with Lemon, Kale, and Pecans

Serves 4-6
PREP 6 minutes
COOK 20 minutes
CLEAN 5 minutes

½ cup pecans
1 pound angel hair pasta
½ cup extra virgin olive oil, divided
4 cloves garlic, minced
½ teaspoon dried chili flakes
½ pound kale, stems discarded and chopped
Zest of 1 lemon
Juice of 1 lemon
8 basil leaves, torn
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 tablespoons grated Parmesan

Let’s Cook!

1. Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant. Remove from skillet and chop. Set aside.

2. Add 1 teaspoon of salt to a pot of water and bring to a boil. Cook the pasta for 1 minute less than the package instructs. Keep in mind that angel hair pasta is very thin and cooks quickly.

3. While the pasta is cooking, heat ¼ cup olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the garlic and chili flakes and stir for 30 seconds until fragrant.

4. Add kale and lemon zest and cook for 2 minutes more. Stir carefully so that the kale will not fall out of the pan.

5. Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper. Toss until everything is coated.

6. Portion pasta onto plates. Sprinkle with the pecans and Parmesan cheese.

023_Angelhairlemonkale&pecans QuickSixFix_c

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