Kale and chestnut pasta



Kale and chestnut pasta

  • Vegetarian

  • PRESENTATION

    Did you like pasta with kale? With just a few other ingredients you’ll be able to make this first course, which is perfect for winter: kale and chestnut pasta! A super delicious pasta, thanks to the Italian kale cream made with a special ingredient: chestnuts! The stalks of the Italian kale can also be used to make this recipe…we’ll show you how…for a zero waste dish! A grating of salted ricotta cheese before serving is all you’ll need to complete this irresistibly creamy first course! For a truly original result we chose pennoni pasta, but opt for whatever shapes you like, long or short! 

    Here are some other unmissable recipes with Italian kale:

  • Italian kale puree soup
  • Italian kale burger
  • Fusilli with Italian kale and pancetta bacon
  • INGREDIENTS

    Pennoni rigati pasta

    ¾
    lb
    (320 g)

    Italian kale (cavolo nero)

    5
    oz
    (150 g)

    Garlic

    1
    clove

    Lemon juice

    to taste

    Precooked chestnuts

    1
    cup
    (150 g)

    Parmigiano Reggiano DOP cheese

    2
    tbsp

    Extra virgin olive oil

    to taste

    For decoration

    Salted ricotta cheese

    to taste

    Precooked chestnuts

    to taste

    Preparation

    How to prepare Kale and chestnut pasta

    Kale and chestnut pasta

    To make kale and chestnut pasta, start by cleaning the Italian kale. Separate the kale leaves 1 and gently run your hand down the stalk to remove it 2. Don’t throw the stalks away though: you’ll need them for later. Leave aside the smaller and tenderest leaves too. Blanche the Italian kale in salted boiling water 3.

    Kale and chestnut pasta

    Drain with a colander after around a minute, leave the cooking water to one side, then place the kale in a bowl with water and ice 4. This way it will cool rapidly without losing its bright color. Now wring it out 5 and place it in a tall and narrow container 6.

    Kale and chestnut pasta

    Add half a peeled garlic clove 7, a few drops of lemon juice 8 and the precooked chestnuts 9.

    Kale and chestnut pasta

    Add the grated Parmigiano Reggiano DOP 10, a drizzle of oil 11 and a little of the water you cooked the kale in 12.

    Kale and chestnut pasta

    Blend into a smooth and cream 13 using an immersion blender 14. Leave to one side and prepare the Italian kale stalks. Thinly slice them 15.

    Kale and chestnut pasta

    Place a drizzle of oil in a pan with half a garlic clove. Add the Italian kale stalks and the tenderest leaves you saved for later 16. Add a pinch of salt and finish cooking. In the meantime, cook the pennoni in the kale cooking water after bringing it back to the boil 17. Remove the garlic as soon as the kale is tender, then add the cream you made with the leaves 18. Add a little cooking water too.

    Kale and chestnut pasta

    Drain the pennoni and add them straight to the pan 19. Season with salt 20, then serve on plates 21.

    Kale and chestnut pasta

    Finish off with the salted ricotta 22 and some crumbled chestnuts 23. Your pennoni are ready, enjoy them right away 24!

    Storage

    Pasta is best enjoyed freshly prepared, although it can be stored in the refrigerator for one day.

    Tips

    If you prefer you could use smoked instead of salted ricotta for a more decisive flavor, or even fresh ricotta for a more delicate flavor, by adding tufts of the cheese just before serving!

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    Source : www.giallozafferano.com