Ingredients
Method
- Bring a large pot of salted water to a boil over high heat. In a small skillet over medium heat, add ¼ cup extra-virgin olive oil and 4 garlic cloves, and cook until the garlic begins to sizzle. Reduce heat to low, and cook very gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat.
- When the water boils, add the 1 pound kale leaves and cook until tender, about 5 minutes. Using tongs, carefully remove the kale leaves and place them into a blender or food processor. Add garlic and oil to the blender, grate in the 1 lemon zest if using, and blend into a thick purée. If needed, add a spoonful or two of the kale water if you need some liquid to start the blender. Taste, season with Salt and pepper to taste, then blend again.
- To serve, cook a pasta shape of your choice (you can use the water in which you cooked the kale, or start a fresh pot). Drain the pasta, place it back into the pot, then stir in the sauce and ¾ cup coarsely grated Parmesan. If needed, add a splash of pasta water to loosen up the sauce. Serve hot.
Notes
Lightly adapted from the New York Times
- Use a shaped pasta. For the best results, use a "nooks and crannies" pasta shape like ziti, penne, or fusilli so that the sauce really swirls around the pasta.
- Cook the pasta in the kale water. The original recipe calls for adding the pasta to the pot of water after you've removed the kale, which is a genius time-saving idea. Of course, you don't have to do this; you can start another pot of boiling water alongside the kale and cook the pasta in that.
- Eat it right away. Yes, you can make the sauce in advance, and I'll do this occasionally. But I think it tastes the best as soon as it's made, with a bonus that the cheese will melt seamlessly into the hot sauce and pasta.
- Add heat. If you want a bit of heat, add a pinch of red pepper flakes to the sauce after blending.
- Nuts. For a pesto-adjacent sauce, serve each portion with toasted pine nuts. Or try toasted, chopped almonds for crunch.
- Make it vegan. I find that this sauce is so flavorful, even before you add the cheese, that you could easily leave it out and it would still taste wonderful. Or, you can use dairy-free parmesan, or try squeezing in the juice from the lemon you zested for additional flavor.