This creamy kale pasta is the ultimate dish for anyone seeking a flavorful and quick weeknight meal. It masterfully combines fresh greens, zesty lemon, and a surprisingly creamy sauce, all ready in under 30 minutes. The unique preparation method ensures that the kale pasta is not only visually stunning but also packed with bright, fresh flavor, making it a go-to recipe for busy evenings.
Key takeaways
- The sauce for this kale pasta is an emulsified blend of fresh herbs, lemon, and olive oil.
- Proper seasoning of both the pasta water and the sauce is crucial for flavor.
- Troubleshoot a thick sauce with pasta water and adjust herb intensity with lemon or sugar.
- Substitutions for greens, nuts, and pasta shapes are flexible, impacting flavor and texture.
Creamy Kale Pasta: Quick Weeknight Meal
Ingredients
- 1/4 cup pine nuts
- 1/4 cup packed fresh parsley
- 1/4 cup packed fresh basil
- 2 tablespoons capers or pitted olives
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon black pepper
- Juice and zest of half a lemon
- 2 tablespoons olive oil
- 8 ounces farfalle pasta
- 2 tablespoons salted butter or vegan butter
Instructions
- Make the sauce: Pulse pine nuts, parsley, basil, capers (or olives), kosher salt, black pepper, lemon zest, lemon juice, and olive oil in a food processor until mostly smooth. The sauce will be very salty; this is normal.
- Prep the pasta: Cook farfalle pasta according to package directions until al dente.
- Cook down the kale: While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add kale and sauté for another 1-2 minutes until bright green and softened. Add white wine (or water/broth) and let it simmer and reduce for about 1 minute.
- Finish the dish: Add the drained pasta and the prepared sauce to the skillet with the kale. Toss everything together until the pasta is well coated and the sauce is creamy. Season to taste with extra Parmesan, lemon, red pepper flakes, salt, and pepper if needed. Serve immediately.
Notes
– Feel free to substitute spinach or arugula for kale if preferred.
– Add cooked chicken, shrimp, or white beans for a heartier meal. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
What makes this kale pasta work is creating a bright, emulsified sauce that clings beautifully to the pasta. It’s not a traditional pesto, but shares the principle of blending fresh ingredients into a cohesive sauce. The key is the combination of fresh herbs (parsley and basil), the briny punch of capers or olives, the brightness of lemon, and the richness of olive oil. These are pulsed together in a food processor or finely chopped and mixed by hand. The coarse salt and pepper are crucial for seasoning, and the lemon zest adds an aromatic depth that complements the greens. When tossing the cooked pasta with the sauce, the residual heat from the pasta and the added butter helps to slightly warm and meld the sauce ingredients, creating a glossy coating rather than a raw, separated mixture. Ensure the pasta is cooked al dente; this allows it to absorb some of the sauce’s flavor without becoming mushy.
Troubleshooting
- Sauce is too thick: Add a tablespoon or two of the reserved pasta cooking water. The starch in the water will help to loosen the sauce and create a more cohesive emulsion.
- Herbs are bitter or overpowering: Ensure you are using fresh, bright herbs. If the flavor is still too strong, a touch more lemon juice or a pinch of sugar can help balance the bitterness.
- Pasta is bland: Make sure you seasoned the pasta water generously with salt. Also, ensure the sauce itself is well-seasoned with salt and pepper before tossing with the pasta.
- Sauce is oily: This can happen if the olive oil is added too quickly or if the ingredients are not finely processed. Try pulsing the sauce ingredients for longer, or slowly drizzling in the olive oil while the processor is running to create a better emulsion.
Substitutions
- Kale: While this recipe is named for kale, you can substitute other sturdy greens like spinach or arugula. Spinach will yield a milder flavor, while arugula will add a peppery bite. Cook the kale briefly before blending if using raw spinach or arugula to soften their texture.
- Pine nuts: Walnuts or almonds can be used as a substitute for pine nuts in the sauce. They will offer a slightly different nutty flavor profile and texture. Toasting them lightly beforehand can enhance their flavor.
- Capers/Olives: If you don’t have capers or olives, a small amount of anchovy paste (about 1 teaspoon) can provide a similar umami and salty depth, though it will alter the flavor profile.
- Farfalle pasta: Any short pasta shape like penne, rotini, or fusilli will work well. The key is a shape that can hold the sauce effectively.
Pro tips
- For an extra creamy texture, add a splash of heavy cream or a dollop of Greek yogurt with the sauce.
- Feel free to substitute spinach or arugula for kale if preferred.
- Add cooked chicken, shrimp, or white beans for a heartier meal.
Enjoy this delightful kale pasta and explore variations with different herbs or proteins. It’s a versatile dish perfect for any occasion.
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Frequently asked questions
What kind of pasta is best for creamy kale pasta?
Long pasta shapes like fettuccine or spaghetti work wonderfully as they hold the creamy sauce well. Shorter shapes like penne or rotini are also good choices. The key is a shape that can capture and cling to the sauce, ensuring every bite is rich and flavorful. Cook your pasta al dente for the best texture.
How do I make creamy kale pasta healthier?
To make it healthier, use whole wheat pasta for added fiber. Substitute some of the cream with Greek yogurt or pureed silken tofu for a lighter, protein-rich sauce. Load up on extra vegetables like spinach or mushrooms. Consider using low-fat milk or unsweetened almond milk instead of heavy cream.
Can I make creamy kale pasta ahead of time?
Yes, you can prepare the sauce and cook the pasta ahead of time. Store them separately in airtight containers in the refrigerator. When ready to serve, reheat the sauce gently and toss with freshly cooked or reheated pasta. You may need to add a splash of milk or pasta water to loosen the sauce.
What can I add to creamy kale pasta for extra flavor?
Enhance the flavor with sautéed garlic and onions, a pinch of red pepper flakes for a little heat, or a squeeze of lemon juice for brightness. Toasted pine nuts or walnuts add a delightful crunch and nutty depth. Nutritional yeast can provide a cheesy, umami flavor without dairy.
