PASTA: Lemon Rosemary Pasta

6 oz. Spaghetti or Linguine
¼ cup Panko Breadcrumbs
1 Tbsp. Rosemary, chopped
Salt
2 cups Kale, chopped
1 Garlic Clove, minced
1 Lemon
2 Tbsp. each Grapes & Olives On Tap Meyer Lemon Olive Oil and Grapes & Olives On Tap Rosemary Olive Oil
Sliced Almonds, toasted
Red Pepper Flakes

Cook pasta in boiling salted water until al dente; toast breadcrumbs, rosemary and a pinch of salt in a skillet until crumbs start to brown. Remove from pan and set aside. Wipe out pan, add 1 Tbsp. each Meyer Lemon and Rosemary Olive Oil, kale, salt, garlic and a squeeze of lemon juice. Cook until kale is mostly wilted. Add pasta and another squeeze of lemon juice. Drizzle with remaining Olive Oils. Remove from heat and toss with breadcrumb/rosemary mixture, almonds, a bit of lemon zest and red pepper flakes. Season to taste.