Subj : 100 Easy Dinners - 33
To   : All
From : Dave Drum
Date : Sat Nov 30 2024 02:44 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Kale Sauce Pasta
Categories: Pasta, Vegetables, Greens, Cheese
     Yield: 3 servings

          Salt
   1/4 c  Extra-virgin olive oil; more
          - for serving
     2 cl Garlic; smashed flat,
          - peeled
     1 lb Lacinato kale; thick ribs
          - removed
          Fresh ground black pepper
   1/2 lb Pasta; pappardelle or
          - rigatoni
   3/4 c  Coarse grated Parmigiano -
          - Reggiano

 Put a large pot of generously salted water over high
 heat, and bring to a boil. In a small skillet over
 medium heat, add olive oil and garlic, and cook until
 the garlic begins to sizzle. Reduce heat to low, and
 cook very gently until garlic is soft and begins to turn
 light gold, about 5 minutes. Remove from heat.

 When water is boiling, add kale leaves, and cook until
 tender, but not mushy, about 5 minutes. Pull out the
 hot, dripping kale leaves with tongs, and put directly
 into a blender. (Don't drain the pot; you'll use that
 same boiling water to cook the pasta.) Add garlic and
 its oil to the blender, along with a splash of hot water
 from the pot if you need some more liquid to get the
 blender going. Blend into a fine, thick green puree.
 Taste, and adjust seasoning with salt and pepper, then
 blend again.

 Add the pasta to the still-boiling water, and cook
 according to directions on the package. Ladle out about
 a cup of the water to save for finishing the dish, then
 drain the pasta and return it to the dry pot. Add the
 kale puree, about ? of the grated cheese and a splash of
 the reserved pasta water. Toss until all the pasta is
 well coated and bright green, adding another splash of
 pasta water if needed so that the sauce is loose and
 almost creamy in texture. Serve in bowls right away, and
 top with an extra drizzle of olive oil and the rest of
 the grated cheese.

 Recipe from: Joshua McFadden

 Adapted by: Tejal Rao

 Yield: 2 servings as a main course or 4 as a side

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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