Like most folks, I’ve changed my approach to grocery shopping, cooking and dining out since the shelter-in-place order was announced. Prior to March 17, I’d:
- Browse Whole Foods and Trader Joe’s at least once a week
- Tackle recipes that call for a long list of ingredients
- Enjoy leisurely meals at new and go-to eateries
During lockdown, I’ve been:
- Limiting trips to Trader Joe’s and farmers’ markets to quickly procure staples (apples, bananas, brown sugar, butter, eggs, snacks, sparkling water and wine) and fresh veggies
- Whipping up dishes that utilize items in the fridge and pantry
- Calling in for takeout and delivery as a treat
I’ve been stuffing myself with pasta, too. In fact, I’ve prepared it five different ways in the past month … but who’s counting? While it’s impossible to pick a favorite among them, I can say without a doubt that this pasta with kale sauce is exquisite. And just look at the vibrant green color – so pretty!
You only need five components to create pasta with kale sauce (excluding salt and pepper): olive oil, garlic, a bunch of cavolo nero, lumache and Parmesan cheese. What’s more, the primo piatto comes together in under 30 minutes! In essence, it’s easy, speedy and delicious.
Recipe adapted from The New York Times.
- ¼ cup olive oil, plus more for finish
- 2 garlic cloves, smashed
- 1 pound lacinato kale, ribs removed
- sea salt and freshly ground black pepper, to taste
- 8 ounces lumache or other short pasta
- ¾ cup grated Parmesan cheese
- In a small sauce pan, combine the olive oil and garlic. Cook over medium-low heat, stirring often, until garlic is fragrant and lightly browned, about 5 minutes. Transfer to a small bowl.
- Bring a large pot of salted water to a boil. Add kale and cook, stirring occasionally, until tender, about 5 minutes. Use tongs to remove kale from water and place in a blender; reserve the cooking liquid.
- Add olive oil mixture to the blender and purée until smooth. Season with salt and pepper to taste.
- Bring reserved water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1 cup cooking liquid, and return to pot.
- Add kale sauce and ¾ of the Parmesan cheese to pasta and stir vigorously until combined. If necessary, add reserved cooking liquid to loosen the sauce. Season with additional salt and pepper to taste. Drizzle with olive oil and top with remaining Parmesan cheese.
Love this!!!
Thanks, this was easy and good! I used collards instead of kale. I ended up with not enough pasta water and will remember that for next time. I also added shredded rotisserie chicken.
I will have to try your version … sounds delicious, Takara! I love collard greens and am always looking for new ways to use them.