Pasta with kale pesto + crispy greens

Serves 4

30 min

Quick weeknight pasta with bright kale sauce and crispy garlic-kale crunch, two textures from one winter green.

prepFill a large pan with very well salted water (like the sea) and bring to a boil
800 g kale (or cavolo nero), leaves stripped and torn into bite-size pieces, divided	Season one-third of kale with salt, oil & chilli	Fry seasoned kale until crisp, stirring		Serve with crispy kale scattered on top
Salt and black pepper
Extra-virgin olive oil, divided
1 pinch dried chilli flakes, or to taste
2 garlic cloves, peeled and smashed	Fry garlic in 4 tbsp oil until golden, medium heat	Blitz fried garlic, unseasoned kale, oil & pasta water to smooth paste	Drain pasta, toss with pesto & parmesan, add pasta water to silken sauce
400 g dried pasta (rigatoni or similar)	Cook pasta 1 min under packet time
60 ml extra-virgin olive oil (for the pesto)
100 g parmesan, grated

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800 g kale (or cavolo nero), leaves stripped and torn into bite-size pieces, divided
Salt and black pepper
Extra-virgin olive oil, divided
1 pinch dried chilli flakes, or to taste
2 garlic cloves, peeled and smashed
400 g dried pasta (rigatoni or similar)
60 ml extra-virgin olive oil (for the pesto)
100 g parmesan, grated

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