Kale pasta sauce
- Chris Leach
Published: January 26, 2022 at 11:04 AM
Save recipe
Serves 4
Easy
Total time: 35 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This vibrant pasta dish gets its striking colour from an earthy kale sauce. Sprinkle with pecorino for an umami tang. This recipe comes from nose-to-tail Italian restaurant, Manteca
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Make this vibrant kale pasta sauce, then check out our tomato pasta sauce, classic pesto and kale pesto. Or check out our pasta sauce recipes for sauces including cheese sauce, white sauce and béchamel sauce for lasagne
Ingredients
Nutrition
-
400g rigatoni
-
30g unsalted butter
-
1 lemon
juiced
-
a pinch dried chilli flakes
to taste
-
pecorino
to serve
KALE SAUCE
-
400g kale (you can use cavolo nero, curly kale or Russian kale)
-
1 clove garlic
crushed
-
100g olive oil
Nutrition: per serving
- kcal678
- fat34g
- saturates7.9g
- carbs73.1g
- sugars3.2g
- fibre9.4g
- protein15.1g
- salt0.2g
Ad
Method
-
step 1
For the kale sauce, slice the leaves from the stalks, reserving the stalks for later. Put a large pan of water on to boil and add plenty of salt.
-
step 2
In a separate smaller pan, gently cook the garlic with the olive oil until the garlic begins to soften – but make sure it doesn’t burn. Carefully remove the garlic from the oil and discard.
-
step 3
Blanch the kale stalks in the pan of boiling water for 2 minutes, then add the leaves and blanch for a further 1-2 minutes or until just turning soft.
-
step 4
Drain the kale and leave to cool. Once cooled, blend with the garlic oil in a high-powered blender to make a smooth paste.
-
step 5
Cook the pasta following pack instructions then drain, reserving 100ml of pasta water.
-
step 6
In a large heatproof pan, melt the butter, stir through the kale sauce and toss in the cooked pasta. Add a little pasta water to loosen the sauce if necessary. Add a squeeze of lemon depending on how sour and citrussy you like it, and season to taste.
-
step 7
Divide between plates and sprinkle with the dried chilli, some black pepper and a good grating of pecorino.
Try more easy kale recipes
Authors
Chris Leach
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue