I’ve been making a version of this pasta for so many years. Such a simple dish yet so tasty, you could use spinach, Swiss chard or a completely different “pasta filata” cheese say vlahotiri, Pecorino, could use a combination of butter and olive oil and any number of fresh herbs: dill, oregano, fennel fonds. Please comment and let me know how it worked out for you.
300 gr. penne pasta
Handful of kale washed and finely chopped
2 cloves garlic minced
Sea Salt and pepper to taste
1/4 Extra virgin olive oil
2 sprigs parsley chopped
Asiago or kasseri cheese
Bring water to a boil in a large pot with a teaspoon of sea salt, when water comes to a boil add pasta and stir every minute according to package directions, most pasta is done al-dente from 7-10 minutes. When pasta is ready drain reserving about a 1/8 cup of the pasta water. On low heat add kale to pot of pasta water and sauté for a few minutes, add the garlic, olive oil and parsley and stir in penne noodles, turn off the heat and grate the cheese into the pasta and serve, alternatively you could grate the cheese at the table on each plate as per taste.