Ingredients:

1 box Gluten-Free Loopdy Loos

1 preserved lemon, finely chopped

1/4 cup pine nuts, toasted

1 teaspoon turmeric

2 tablespoons olive oil

4 large kale leaves

Salt and pepper to taste

Directions:

• Preheat oven to 350°F. Toss kale leaves with a bit of olive oil and salt, spread on a baking sheet, and bake until crisp, about 10-12 minutes.

• Cook pasta according to package instructions until al dente.

• In a large pan, heat olive oil over medium heat. Add chopped preserved lemon, toasted pine nuts, and turmeric; sauté for 2-3 minutes.

• Toss the cooked pasta with the lemon mixture. Serve topped with a large kale chip.