30-Minute Gluten-Free Pasta Recipe | Cook With Us | Well+Good

Add the water and a healthy pinch of salt to a medium saucepan and bring it to a boil over high heat. Add the pasta and cook until al dente, 10 to 12 minutes.

While the pasta cooks, heat the olive oil in a 10-inch skillet over medium heat. Add onion, kale, and a pinch of salt and turmeric and cook until the kale is wilted and the onions are soft, about 5 to 8 minutes.

In a small pan, toast the walnuts over medium heat until golden brown, 2 to 3 minutes.

Drain the pasta and put it in a medium bowl. Add the kale mixture, tomatoes, and pomegranate seeds and toss to combine. Top with walnuts and serve hot.

For the vinaigrette, combine the tahini, olive oil, lemon juice, garlic, and a pinch of salt in a small bowl and whisk until emulsified. Drizzle tahini sauce on pasta and sprinkle with pomegranate seeds and walnuts.

Equipment Needed

Spice Level:

Dietary