Creamy Pasta & Kale

with Fried Rosemary & Walnuts

Serves 2 · 20–30 minutes

pasta, vegetarian

Ingredients

• 6 oz mafalda pasta
• 1 bunch rosemary
• 1 Tbsp verjus blanc
• ¼ tsp crushed red pepper flakes
• 2 cloves garlic
• 1 shallot
• ¼ cup roasted walnuts
• ¼ cup grated parmesan cheese
• 1 bunch kale
• 2 Tbsps butter
• 2 Tbsps mascarpone cheese

Also: olive oil, salt, pepper

Steps

1. Prepare the ingredients

   • Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
   • Wash and dry the fresh produce.
   • Pick the rosemary leaves off the stems.
   • Roughly chop the walnuts.
   • Peel and thinly slice the shallot.
   • Peel and roughly chop 2 cloves of garlic.
   • Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

2. Cook the pasta

   • Add the pasta to the pot of boiling water. Cook 10 to 12 minutes, or until al dente (still slightly firm to the bite).
   • Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

3. Fry the rosemary & walnuts

   • Meanwhile, in a large pan, heat a thin layer of oil on medium-high.
   • Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves and chopped walnuts. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and the rosemary is crispy.
   • Transfer to a paper towel-lined plate and immediately season with salt.
   • Wipe out the pan.

4. Cook & finish the kale

   • In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.
   • Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and slightly softened.
   • Add the chopped kale and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted.
   • Add the verjus (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off.
   • Turn off the heat.
   • Taste, then season with salt and pepper if desired.

5. Finish & serve your dish

   • To the pan of finished kale, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated).
   • Turn off the heat and stir in the mascarpone until combined. Taste, then season with salt and pepper if desired.
   • Serve the finished pasta garnished with the fried rosemary and walnuts and parmesan.