INGREDIENTS:4 lbs. pasta, dry (spirelli, penne or bow ties) 4 lbs. kale, blanched and chopped 1 gallon California seedless grapes 4 cups Parmesan cheese, freshly grated 2 cups green onion, sliced 2 cups pine nuts, toasted 2 tsp. salt 2 tsp. black pepper 4 cups prepared creamy garlic or Italian dressingDIRECTIONS:Cook pasta in boiling water according to manufacturer’s directions. Rinse in cold water. In large bowl, toss together all ingredients and mix well. Chill until ready to ...
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