- 6 ounces tagliatelle pasta
- 2 tablespoons extra virgin olive oil
- 2 cups packed stemmed chopped kale
- Salt and freshly ground pepper
- ½ jar (16.25 oz) Mezzetta Truffle, Porcini and Cream Sauce (about 1 cup)
- 2 tablespoons toasted pine nuts
Cook pasta according to package directions. Meanwhile, in skillet, heat oil over medium heat; sauté kale, salt and pepper for 1 or 2 minutes or until wilted. Stir in sauce; bring to simmer.
Drain pasta; toss with sauce to coat. Top with pine nuts.