Pasta Appetizer with Roast Kale, Walnuts and Sriracha Mayo


  1. 1 package pasta of your choice (spaghetti, linguine or linguine fini all work well)
  2. 1 bunch kale, washed and thoroughly dried
  3. ½ cup toasted walnuts, coarsely chopped
  4. 1/3 cup golden raisins
  5. ½ cup mayonnaise
  6. ½ cup plain Greek yogurt
  7. 1 teaspoon Sriracha
  8. ¼ teaspoon cayenne pepper

  1. Heat oven to 350.
  2. To prep kale: remove the center ribs and stems and tear the leaves into bite-sized pieces. Toss with a generous drizzle of olive oil and a large pinch of salt. Spread on a baking sheet and roast until browned around the edges and crisp, about 12 to 15 minutes, stirring once or twice. Let cool.
  3. Cook the pasta according to package directions. Drain and toss with a drizzle of olive oil. In a small bowl, mix together the mayonnaise, yogurt, Sriracha and cayenne. Taste and adjust if needed with a touch more mayo or a bit more Sriracha.
  4. . In a large bowl, toss together the pasta, kale, walnuts and raisins. Serve in appetizer-sized portions, drizzled with the Sriracha mayo.