Step-by-step instructions
0/5 done- 1
Bring a large pot of salted water to a boil over high. Add kale, and cook, stirring occasionally, until just tender, about 2 minutes. Transfer kale to a colander using a slotted spoon or tongs, and rinse under cold water until cool; drain. Set aside, and keep water boiling over high.
- 2
Add pasta to boiling water; cook according to package directions for al dente. Drain, reserving 1 cup cooking liquid. Return drained pasta to empty pot; set aside.
- 3
Meanwhile, heat 2 tablespoons oil in a large skillet over medium. Add leeks and garlic; cook, stirring often, until softened and edges start to brown, 6 to 8 minutes. Transfer leek mixture to a blender; add Parmesan, cream, lemon juice, salt, anchovies (if using), reserved kale, and remaining 2 tablespoons oil. Process until smooth, 1 to 2 minutes, scraping down sides of blender as needed.
- 4
Pour kale mixture and 1/2 cup reserved pasta cooking liquid over pasta. Cook over medium-low, stirring constantly, until sauce evenly coats pasta, 2 to 3 minutes, gradually adding remaining reserved pasta cooking liquid as needed to thin sauce.
- 5
Divide pasta evenly among bowls. Garnish with black pepper and additional cheese. Serve immediately.
Creamy Kale Pasta
by Andee Gosnell
This creamy kale pasta gets its bright green sauce from blanched kale blended with leeks, Parmesan cheese, lemon, and cream for a fast, fresh, and weeknight-friβ¦
Step-by-step instructions
0/5 done- 1
Bring a large pot of salted water to a boil over high. Add kale, and cook, stirring occasionally, until just tender, about 2 minutes. Transfer kale to a colander using a slotted spoon or tongs, and rinse under cold water until cool; drain. Set aside, and keep water boiling over high.
- 2
Add pasta to boiling water; cook according to package directions for al dente. Drain, reserving 1 cup cooking liquid. Return drained pasta to empty pot; set aside.
- 3
Meanwhile, heat 2 tablespoons oil in a large skillet over medium. Add leeks and garlic; cook, stirring often, until softened and edges start to brown, 6 to 8 minutes. Transfer leek mixture to a blender; add Parmesan, cream, lemon juice, salt, anchovies (if using), reserved kale, and remaining 2 tablespoons oil. Process until smooth, 1 to 2 minutes, scraping down sides of blender as needed.
- 4
Pour kale mixture and 1/2 cup reserved pasta cooking liquid over pasta. Cook over medium-low, stirring constantly, until sauce evenly coats pasta, 2 to 3 minutes, gradually adding remaining reserved pasta cooking liquid as needed to thin sauce.
- 5
Divide pasta evenly among bowls. Garnish with black pepper and additional cheese. Serve immediately.
Ingredients (11)
1 large bunch lacinato kale, stemmed and roughly torn (about 5 cups)
1 pound campanelle pasta
1/4 cup extra-virgin olive oil, divided
2 leeks, white and light green parts only, trimmed and thinly sliced (about 2 cups)
2 garlic cloves, thinly sliced (about 1 tablespoon)
2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for garnish
1/3 cup heavy cream
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon kosher salt
2 anchovy fillets packed in oil (optional)
Black pepper, for garnish
Ingredients(11)
1 large bunch lacinato kale, stemmed and roughly torn (about 5 cups)
1 pound campanelle pasta
1/4 cup extra-virgin olive oil, divided
2 leeks, white and light green parts only, trimmed and thinly sliced (about 2 cups)
2 garlic cloves, thinly sliced (about 1 tablespoon)
2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for garnish
1/3 cup heavy cream
1/4 cup fresh lemon juice (about 2 lemons)
1 teaspoon kosher salt
2 anchovy fillets packed in oil (optional)
Black pepper, for garnish
Originally from foodandwine.com
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