Penne with kale, roasted onions and gorgonzola
Ingredients
200g Kale
3 large onions, peeled
6 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper
300g pasta
100g gorgonzola or goats cheese, crumbled
Extra virgin olive oil to serve (optional)

• Cut the onions into quarters and toss in balsamic vinegar with a little seasoning. Roast in a preheated oven at 200oC for half an hour. The onions should be tender and slightly charred.
• Roughly cut up the kale and boil well for five minutes before draining and setting aside.
• Cook the pasta and then return to the pan with the kale and a little oil to heat through.
• Add the roasted onions and gorgonzola and stir in with the extra oil if you desire. Serve immediately.
• Add toasted walnuts to the mix for something different.