Pasta with Kale Sauce

Adapted from the River Cafe Cookbook

Serves 4-6

• 1 bunch Cavolo Nero kale (also known as Lacinato), stems removed, leaves whole

• 2 garlic cloves, peeled

• 200 ml olive oil + more for finishing

• 1 lb rigatoni or pasta shape of choice

• Parmigiano reggiano or pecorino romano

• Sea salt

• Freshly ground black pepper

Instructions

Fill a large pot with water and bring to a boil. Generously season with sea salt. Blanch the kale leaves and garlic cloves in the salted boiling water for 5 minutes.

Leaving the water in the pot, remove the kale and garlic and place them both directly into a food processor. Next, add the rigatoni to the boiling pot of water and cook the pasta until al dente while you prepare the sauce.

Pulse the kale and garlic in the food processor until it starts to get to a purée consistency. While the food processor is running, slowly drizzle in the 200 ml of olive oil. Continue puréeing until the mixture is smooth. Taste and season with sea salt as needed.

Once the rigatoni is al dente, scoop the pasta into a large mixing bowl. Add the kale sauce, gently stirring until each piece of pasta is nicely coated. Divide and place the pasta into individual bowls. Drizzle with olive oil and finish with freshly grated parmigiano reggiano or pecorino romano cheese and some freshly ground black pepper.

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