Creamy kale pasta with parmesan and roasted walnuts
DESCRIPTION
One of my favorite pasta recipes; creamy kale pasta with white wine, parmesan, lemon and roasted walnuts! The combo of kale, lemon and walnuts is just to die for!
INGREDIENTS (X-Y Portions)
4 shallots
2-3 garlic cloves
3 dl white wine
100-150 g of kale, or ~1 liter of picked leaves
1 vegetable stock cube
1-2 dl water
3 dl cream
50-100 g of parmesan
One lemon, zest and juice
200 g walnuts
500 g pasta
Olive oil and butter for frying
Salt, freshly cracked black pepper
INSTRUCTIONS
Roast the walnuts in a dry pan until a bit golden. Toss/stir frequently. Put on a plate to cool, then roughly chop.
Finely chop the shallot and garlic. Remove the stem and pick the green leaves from the kale. Grate the Parmesan and save half of it for serving.
Fry the shallot and garlic in olive oil and butter on medium heat until a bit caramelized. Season with salt and pepper in the beginning.
Add the kale. Fry until it has decreased substantially in size, probably a couple of minutes.
Add the wine and increase the heat. Bring to a boil, then reduce by half.
Add the stock cube, water, cream, half of the grated Parmesan and zest from the lemon. Bring to a boil then simmer a few minutes.
Season with salt and freshly cracked black pepper. Taste and adjust with more salt/pepper or potentially a squeeze of lemon for more acidity.
Boil pasta al dente in salted water. Drain but save some of the pasta water (make sure you don't salt the water too much, then you might end up with a too salt sauce).
Add the kale sauce to the pasta. Stir until creamy, add pasta water to loosen if necessary.
Plate the creamy kale pasta and top with more parmesan, the roasted walnuts and a wedge of lemon!
Roast the walnuts in a dry pan until a bit golden. Toss/stir frequently. Put on a plate to cool, then roughly chop.
Finely chop the shallot and garlic. Remove the stem and pick the green leaves from the kale. Grate the Parmesan and save half of it for serving.
Fry the shallot and garlic in olive oil and butter on medium heat until a bit caramelized. Season with salt and pepper in the beginning.
Add the kale. Fry until it has decreased substantially in size, probably a couple of minutes.
Add the wine and increase the heat. Bring to a boil, then reduce by half.
Add the stock cube, water, cream, half of the grated Parmesan and zest from the lemon. Bring to a boil then simmer a few minutes.
Season with salt and freshly cracked black pepper. Taste and adjust with more salt/pepper or potentially a squeeze of lemon for more acidity.
Boil pasta al dente in salted water. Drain but save some of the pasta water (make sure you don't salt the water too much, then you might end up with a too salt sauce).
Add the kale sauce to the pasta. Stir until creamy, add pasta water to loosen if necessary.
Plate the creamy kale pasta and top with more parmesan, the roasted walnuts and a wedge of lemon!
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