Photo by Lou Manna
Pasta Nest with Kale and Walnuts
Also called nidi di pasta al cavolo nero e noci, this dish is a favorite from Guliziaโs motherโs recipe collection.
Servings: 4 servings
Ingredients
- 1 large bunch enough for 5 to 6 cups lacinato (black kale) or curly kale
- ยฝ cup extra-virgin olive oil divided
- 2 cloves garlic peeled
- โ cup walnuts coarsely chopped and divided
- โ cup pecorino Romano grated
- ยฝ cup heavy cream divided
- 1 cup taleggio or fontina cheese cut into small pieces
- ยผ cup Parmesan cheese grated
- Pinch of salt
- 1 pound linguine
- Pink peppercorn for garnish
Instructions
- Rinse kale in cold water, drain, and remove ribs if the stems are mature; cut into small pieces. In nonstick pan, add 3 tablespoons extra-virgin olive oil. On medium to medium-low heat, brown garlic lightly. Add kale and sautรฉ until soft. Set aside to cool.
- In blender or food processor, place kale, garlic, and about 3/4 of walnuts (save a few for garnish) and blend. Pour remaining olive oil slowly, like when making pesto. When smooth, add pecorino cheese, salt, and 4 tablespoons of cream.
- In sautรฉ pan on low heat, place remaining cream and taleggio or fontina pieces; slowly melt cheese. Add grated Parmesan to the pan and turn off flame. Add kale pesto and mix.
- In boiling salted water, cook pasta for 12 minutes (or until al dente). Drain pasta and place in large bowl. Add kale pesto sauce and toss together.
- Form 1 big nest of pasta in each of 4 bowls. Garnish with pink peppercorns and remaining walnuts, and serve.
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