Pasta with kale pesto + crispy greens
30 minServes 4
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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