- Kosher salt, to taste
- 1/4 c. extra-virgin olive oil (EVOO) , plus more
- 2 garlic cloves, smashed flat and peeled
- 1 lb. kale, thick ribs removed
- black pepper, freshly ground
- 1/2 lb. pasta, like pappardelle or rigatoni
- 3/4 c. Parmigiano-Reggiano cheese, coarsely grated
1. Bring a large pot of generously salted water to boil over high heat. In a skillet over medium heat, cook EVOO and garlic until garlic begins to sizzle. Reduce heat to low; cook gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
2. Once water is boiling, add kale leaves and cook until tender, but not mushy; about 5 minutes. Pull out with tongs and put directly in a blender. Don’t drain the pot- you’ll use the same water to cook the pasta.
Add the garlic oil to the blender along with a splash of hot water from the pot, if needed. Blend on high into a fine, thick, airy green puree. Taste, add salt and pepper as needed, and blend again.
3. Add pasta to still-boiling water and cook according to package directions. Ladle out a cup of water and set aside, then drain pasta and return to pot. Add kale puree, 3/4 of the cheese, and a splash of reserved water. Toss until pasta is well-coated and bright green. (Add a splash of pasta water if needed to make sauce loose and almost creamy.)
4. Serve in bowls right away and top with an extra drizzle of EVOO and the rest of the grated cheese.
Shared by Chris Johnson | Marketing Coordinator