Name: Kale sauce pasta
Total time: 30 min
Ingredients: ¼ cup extra virgin olive oil; 2 garlic cloves (crushed and peeled); 1 kg kale (leaves only); Freshly ground black pepper; 500 g pasta (pappardelle or large rigatoni); ¾ cup Parmigiano Reggiano (finely grated); Salt to taste

KALE SAUCE PASTA

Creamy green pasta made with kale olive oil garlic and Parmigiano Reggiano simple elegant and comforting.

TIME: 30 MINUTES

DIFFICULTY: EASY

SERVINGS: 4

NUTRITIONAL FACTS

Calories

520

Fats

22 g

Saturates

5 g

Carbs

62 g

Sugars

4 g

Protein

18 g

Fibre

6 g

Salt

1.1 g

Nutrition values are estimated per serving and may vary depending on the ingredients used.

INGREDIENTS

¼ cup extra virgin olive oil
2 garlic cloves, crushed and peeled
1 kg kale, leaves only
Freshly ground black pepper
500 g pasta, pappardelle or large rigatoni
¾ cup Parmigiano Reggiano, finely grated
Salt to taste

EQUIPMENT

Large pot
Small frying pan
Blender
Colander
Wooden spoon

METHOD

Bring a large pot of generously salted water to a boil.
While the water heats, place a small pan over medium heat. Add the olive oil and garlic cloves. Lower the heat and gently cook until the garlic softens and turns lightly golden, about 5 minutes. Remove from heat and set aside. Do not brown the garlic.
Once the water is boiling, add the kale leaves. Boil for about 5 minutes, until tender but still vibrant green.
Using tongs or a slotted spoon, transfer the kale directly to the blender. Do not discard the water. This will be used for the pasta.
Add the garlic and olive oil to the blender, along with a small ladle of the hot cooking water. Blend for about 1 minute until you have a smooth, bright green sauce. Taste and adjust with salt and freshly ground black pepper if needed.
Cook the pasta in the same water used for the kale, according to package instructions, until al dente. Reserve 1 cup of the pasta cooking water, then drain.
Return the pasta to the pot over low heat. Add the kale sauce, ¾ of the grated cheese and a small amount of pasta water.
Gently toss until all the pasta is evenly coated. Add more pasta water as needed until the sauce becomes loose, creamy and glossy.
Serve immediately, finishing each plate with the remaining cheese and a drizzle of olive oil.