Ingredients

• [ ] 2 tablespoons extra virgin olive oil
• [ ] 3 medium to large red onions, thinly sliced
• [ ] Sea salt
• [ ] ¾ pound Emmer Fettuccini
• [ ] 10 cups sliced Lacinato kale (from about 1½ bunches)
• [ ] 8 ounces Marinated Goat Cheese
• [ ] Freshly ground black pepper

Instructions

1. Warm olive oil in a large skillet over medium heat and add onions.
2. Sauté for 10 minutes or until beginning to brown.
3. Add I teaspoon salt, lower heat slightly, and continue cooking for 15 to 20 minutes more or until onions are soft and caramelized.
4. Meanwhile, bring a large pot of water to a boil and add a large pinch of salt.
5. When onions are caramelized, add fettuccini to boiling water and cook for 10 to 12 minutes, or per package instructions, until al dente.
6. Drain pasta and return to pot.
7. While pasta cooks, stir kale into onions, cover skillet, and cook for 6 to 8 minutes or until tender, stirring once or twice.
8. Add onion and kale mixture, three quarters (6 ounces) of the marinated goat cheese, and lots of black pepper to pasta; toss well.