MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Kale Sauce Pasta
Categories: Pasta, Vegetables, Greens, Cheese
Yield: 2 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 Parmigiano - Reggiano;
- coarse grated
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 1/2 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
Recipe FROM:
https://cooking.nytimes.com
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