Pappardelle with Kale & Garlic Sauce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Remove hard stems from lacinato kale by pulling leaves off with hands.

Blanch kale leaves in boiling water for about 30 seconds until wilted.

Line a baking sheet with a tea towel and place the wilted kale on top to release moisture.

Blend together pine nuts, garlic, pecorino cheese, and wilted kale to create a creamy sauce.

Start blending dry ingredients, then add about 1/3 cup of olive oil and water as needed to adjust consistency.

Taste the sauce and adjust with salt and pepper as needed, noting that pecorino adds saltiness.

Toast breadcrumbs in a small pan with a couple tablespoons of olive oil and a whole garlic clove for about 1 minute until fragrant.

Add panko breadcrumbs to the pan, stir to coat, and toast for 3-4 minutes until golden brown.

Cook pappardelle in a pot of salted boiling water until done, then transfer directly to the sauce with tongs.

Toss the pasta to coat with the sauce, then top with toasted breadcrumbs and extra pecorino cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens