Macaroni with Kale Sauce
Green pasta sauces provide both a delicious changeup and visual appeal. Unfortunately it’s very easy to dull the color - the usual suspects are heat and acid. Help maintain this simple and savory kale pesto’s verdant green sheen by mixing it with the pasta only after it’s off the heat.
Serves 4
INGREDIENTS
For the kale sauce
1 bunch lacinato kale, thick stems removed
1 onion, thinly sliced
2 garlic cloves, thinly sliced
½ cup pepitas (pumpkin seeds)
2 tablespoon olive oil
For the spicy breadcrumbs
1 cup panko breadcrumbs (or homemade)
2 tablespoons olive oil
¼ teaspoon chili flake
1 tablespoon nutritional yeast (see note)
For the pasta
1 pound dried macaroni (sub your favorite pasta)
METHOD
Make the kale sauce. Bring a pot of salted water to the boil. Add the kale and cook for 2 minutes. Use tongs to transfer the kale to a blender (it’s good if some of the cooking water makes it into the blender). In a skillet over medium heat, add the olive oil and onion. Cook for 10 minutes, until lightly browned. Add the pumpkin seeds, garlic, and a pinch of salt. Cook, stirring regularly, for a couple more minutes. Add the onion mixture to the kale in the blender and blend until very smooth. Taste for seasoning and adjust.
Make the breadcrumbs. In the same skillet over medium-low heat, add the olive oil, breadcrumbs, and chili flakes. Cook, stirring regularly, until golden brown. Stir in the nutritional yeast and season with salt and pepper. Taste for seasoning and adjust.
Cook the pasta. Use the same pot and water you used for the kale. Bring the water back to the boil and cook the pasta until al dente. Drain, reserving 1 cup of pasta water, and return the pasta to the pot. Stir in spoonfuls of the kale pesto until the pasta is well coated. Add a splash of pasta water if the sauce is too thick.
Plate. Spoon your pasta into pasta bowls and top with a generous cascade of breadcrumbs.
Note: Nutritional yeast is a savory powder often used as a non-dairy substitute for cheese - but it’s delicious in its own right. Look for it at the store in the bulk or health food section. We wanted to keep this recipe dairy free and vegan, but if you don’t mind the cheese, parmesan is a great substitute (or addition).
FURTHER READING
