Kale Pasta

This recipe turns kale into a creamy sauce that coats your pasta. Rigatoni, penne, farfalle, or orecchiette work best. A simple, comforting dish especially for colder days.

Serves 4 people | prep time 15 minutes |cooking time 25 minutes  

Ingredients:

-        2 pounds kale (curly or lacinato)

-        2 garlic cloves, peeled and crushed

-        1 cup extra-virgin olive oil (plus more for drizzling)

-        1 pound pasta of your choice

-        Freshly grated Parmesan cheese

-        Salt, to taste

-        Freshly ground black pepper, to taste

Instructions:

1.      Prepare the Kale:

-        Remove the tough stems from the kale and tear curly kale into smaller pieces.

-        Boil salted water, add kale and garlic, and blanch for 5 minutes until softened.

-        Use a colander to drain the kale, reserving the water to cook the pasta. 

-        Set the kale aside to cool.

2.      Make the Kale Purée:

-        Once cooled, blend the kale and garlic in a food processor, adding ¾ cup olive oil until smooth.

-        Season with salt and pepper to taste.

3.      Cook the Pasta:

-        Add your chosen pasta to the reserved boiling water and cook until al dente.

-        Drain the pasta, reserving about 1 cup of the cooking water.

4.      Combine Pasta and Sauce:

-        Return the drained pasta to the pot or a large mixing bowl. 

-        Pour the kale purée over the pasta and toss until each piece is thickly coated. 

-        If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.

5.      Finish and Serve:

-        Drizzle with the remaining ¼ cup olive oil, then top with Parmesan and pepper.

-        Serve immediately.

Bon appétit.

Forough & Le Bon Nosh Team