Pappardelle with Kale & Garlic Sauce

In this Tuscany inspired pasta dish, lacinato kale gets blanched and pureed into a vibrant green sauce, served on wide ribbon pappardelle with garlicky, toasted breadcrumbs.

COOK TIME 15 minutes
PREP TIME 10 minutes
SKILL LEVEL Easy
SERVES 4

We recommend…

TOSCANO IGP EXTRA VIRGIN OLIVE OIL

With an intense fruitiness and pungency, this oil boasts notes reminiscent of Sicily including oregano, wild fennel, and citrus.

INGREDIENTS

  • 1 large bunch / Tuscan kale (aka "Lacinato" or "Dino" kale), ribs and stems removed
  • 1 cup / raw pine nuts (shelled pistachios may be used as well)
  • 2 / garlic cloves, divided
  • ¼ cup, plus 2 tablespoons / Zucchi Toscano PGI Extra Virgin Olive Oil
  • 2 ounces / Pecorino cheese, finely grated, plus extra for serving
  • ½ cup / panko breadcrumbs
  • 1 pound / pappardelle pasta
  • to taste / freshly ground black pepper
  • to taste / kosher salt

INSTRUCTIONS

  1. Blanch kale leaves in a large pot of boiling salted water, just until wilted, about 30 seconds. Drain kale and run it under cold water to stop the cooking process. Set out on a baking tray and pat dry with a towel to remove any excess water.
  2. Blend pine nuts, 1 garlic clove, and Zucchi Toscano IGP Extra Virgin Olive Oil in a food processor or blender until a coarse paste forms. Add the blanched kale and Pecorino cheese and blend again. With the motor running, add water, 1 tablespoon at a time, until a pasty mixture forms. Transfer sauce to a large serving bowl and set aside.
  3. Meanwhile, add 2 tablespoons of Toscano IGP Extra Virgin Olive Oil and 1 whole garlic clove to a frying pan over medium heat. Cook just until garlic is fragrant, about 1 minute. Add breadcrumbs and cook until crispy and golden, stirring occasionally to toast on all sides. Remove from heat, season with salt and pepper to taste, and set aside.
  4. Add pasta to a large pot of salted, boiling water and cook until done (you can taste a noodle to see if it’s cooked all the way through).
  5. Using a spider strainer or tongs, transfer pasta directly to bowl with the kale sauce. Toss, adding a little bit of the pasta cooking water as needed, until the sauce coats the pasta evenly. Divide among bowls and top with toasted breadcrumbs, a drizzle of Toscano olive oil, and freshly grated Pecorino cheese.

There is a plate of pasta in the center: wide ribbon pappardelle coated in a green kale sauce and topped with toasted breadcrumbs. Surrounding the plate are some of the raw ingredients: a few pieces of torn bread, chunks of Pecorino cheese, a bowl of toasted breadcrumbs, and a bottle of Zucchi 1810's Toscano IGP extra virgin olive oil. Everything sits on a dark coffee brown surface.

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