Pasta With Quick Kale Sauce. I’m in love with this quick and easy no-frill pasta dish. It has Kale in it which has numerous health benefits and happens to be pretty darn tasty. Check out my cookbook for “The Seasoned Life” for a quick “Kale Chip” recipe that is sure to be a favorite. And for those of you that are scared of anything green. Give it a try! It turns out to be a smooth and silky sauce that pairs perfectly with pasta. Share your favorite way to eat kale in the comments below.
Pasta With Quick Kale Sauce
Pasta With Quick Kale Sauce
12 ounces favorite pasta (I used orecchiette pasta)
1/2 white onion, roughly chopped.
1/2 cup basil leaves, roughly chopped.
2-3 garlic cloves
1/2 cup olive oil
Two tablespoons lemon juice
1/4 cup walnuts or pine nuts
2-3 cups fresh kale, ribs and stems removed.
3/4 cup parmesan cheese
Salt and pepper to taste (I used about a teaspoon each)
Cook your pasta according to the package directions.
Remove the pasta from the boiling water and set aside. Add your chopped kale to the water and quickly blanch for 1-2 minutes and remove.
In a blender or food processor add blanched kale, garlic, onion, parmesan, lemon, and nuts. Stream in olive oil and puree until smooth.
Add kale sauce to your cooked pasta and toss to coat! Serve immediately!
A Deliciously Simple Pasta With A Fancy Name. “Cacio e Pepe” is a classic dish that utilizes simple ingredients and turns them into something so delicious. A Roman dish that means “cheese and pepper.” It’s tossed with olive oil, cracked black pepper, butter and grated cheese. Here I threw some sauteed mushrooms over the top but that’s entirely up to you. Traditionally the recipe wouldn’t call for that. I’m all for adding extra flavor. A meal that is perfect for a late night craving or when my kids want something quick to eat. They can handle the peppery taste and my kids really LOVE pasta of any kind! Let me know what you think in the comments below.
Oops almost forgot my mushrooms!!
Cacio e Pepe Pasta (Cheese and Pepper)
1/2 pound pasta
2 tablespoons olive oil
3 tablespoons butter, unsalted.
3/4 cup Pecorino-romano cheese, grated.
3/4 cup Parmigiano-regiano cheese, grated.
Coarse ground black pepper (About 1 1/2- 2 tablespoons)
Kosher salt to taste
Sauteed sliced mushrooms. (optional)
In a large pot bring water and bring to a boil. Salt your water with about one tablespoon of salt. Add in pasta and cook according to the cooking time on the box. Reserve 1 cup of cooking liquid (water) from the pot and set aside.
Heat a large skillet over medium-low heat and add olive oil and black pepper. Heat until the pepper begins to sizzle. Add in 2-3 tablespoons of water along with butter and stir well. Transfer hot pasta into the pan and coat with pepper mixture.
Add in cheese and toss until all of the pasta has been coated and doesn’t stick. Season to taste and serve.
I added some sautéed mushrooms over the top of mine. They were just baby portabello mushrooms that were sauteed in butter with a little salt.
**Make sure you serve with the option of extra black pepper and cheese if wanted.**