Pasta With Kale Chilli Mascarpone Recipes

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PASTA WITH KALE, CHILLI & MASCARPONE



Pasta with kale, chilli & mascarpone image

Toss pasta shells with wilted kale, anchovies, slices of fresh chilli and a creamy mascarpone sauce for an quick weeknight dinner

Provided by Jane Hornby

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 9

300g pasta , such as orecchiette or conchiglie
4 tbsp mild olive oil
4 anchovies in oil, drained
1 red chilli , thinly sliced (deseeded if you don't like it too hot)
zest and juice 1 lemon
½ tsp freshly grated nutmeg
0.5 a 250g tub mascarpone
250g kale , large stalks removed, leaves shredded
25g Grana Padano , finely grated

Steps:

  • Using the largest saucepan you have, boil the pasta in salted water following pack instructions and setting a timer. Meanwhile, heat the oil in a large frying pan, add the anchovies and chilli and fry gently for a couple of mins, stirring now and again, until the anchovies dissolve completely in the oil. Stir in the lemon zest and nutmeg and sizzle for a few secs. Stir in the mascarpone and half the lemon juice, then remove from the heat.
  • When the pasta has 4 mins left, push the kale into the pasta pan, a handful at a time. It will seem like a lot, but it'll wilt down quickly. Boil just until the kale is bright and tender and the pasta al dente. Reserve 200ml of the pasta cooking water, then drain. Tip the pasta and kale into the mascarpone pan, add the grated cheese and 100ml pasta water, then toss everything together to coat. Add a splash more water if the pasta seems dry. Season to taste. Scoop into bowls and eat straight away.

Nutrition Facts : Calories 513 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium

KILLER KALE PASTA



Killer Kale Pasta image

"I'm a huge kale fan. The texture and body it adds to this dish is spot-on."

Provided by Guy Fieri

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

2 red bell peppers
2 tablespoons extra-virgin olive oil,
plus more for drizzling
2 medium shallots, diced
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 to 2 teaspoons red pepper flakes, plus more for topping
1/2 cup dry white wine
1 28-ounce can diced fire-roasted tomatoes
1 14-ounce can diced fire-roasted tomatoes
2 large bunches kale (2 1/4 to 3 pounds)
4 cups coarsely shredded rotisserie chicken (skin removed)
1 cup chicken stock (optional)
1 pound rigatoni
1 cup grated parmesan cheese (about 2 ounces)

Steps:

  • Place the bell peppers over the flame of a gas burner to char, turning, 3 to 4 minutes per side (or char the peppers under the broiler, turning, 5 minutes). Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes. Once cool to the touch, remove the peppers from the bowl and pull off the charred skin and stems and remove the seeds. Slice and set aside until ready to use.
  • Set a large Dutch oven over medium-high heat. Add the olive oil, then the shallots and garlic; season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3 to 5 minutes. Add both cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil, then reduce the heat so the sauce simmers.
  • Meanwhile, prepare the kale by removing and discarding the stems; tear the leaves into bite-size pieces. Fold the kale into the tomato sauce along with the chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If the sauce seems dry, add the chicken stock 1/2 cup at a time. Continue cooking, covered, until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8 to 10 minutes. Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. (This allows the last cooking of the pasta to be done in the sauce.) Add a little of the reserved pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of parmesan, more red pepper flakes and another drizzle of olive oil.

KALE-SAUCE PASTA



Kale-Sauce Pasta image

This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene's in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at a powerful setting: You want the kale to completely break down into a smooth, bright, airy green puree.

Provided by Tejal Rao

Categories     weekday, weeknight, noodles, pastas, main course

Time 20m

Yield 2 servings as a main course or 4 as a side

Number Of Ingredients 7

Kosher salt, to taste
1/4 cup extra-virgin olive oil, plus more for serving
2 cloves garlic, smashed flat and peeled
1 pound lacinato kale, thick ribs removed
Freshly ground black pepper, to taste
1/2 pound pasta, like pappardelle or rigatoni
3/4 cup coarsely grated Parmigiano- Reggiano

Steps:

  • Put a large pot of generously salted water over high heat, and bring to a boil. In a small skillet over medium heat, add olive oil and garlic, 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 water is boiling, add kale leaves, and cook until tender, but not mushy, about 5 minutes. Pull out the hot, dripping kale leaves with tongs, and put directly into a blender. (Don't drain the pot; you'll use that same boiling water to cook the pasta.) Add garlic and its oil to the blender, along with a splash of hot water from the pot if you need some more liquid to get the blender going. Blend into a fine, thick green purée. Taste, and adjust seasoning with salt and pepper, then blend again.
  • Add the pasta to the still-boiling water, and cook according to directions on the package. Ladle out about a cup of the water to save for finishing the dish, then drain the pasta and return it to the dry pot. Add the kale purée, about 3/4 of the grated cheese and a splash of the reserved pasta water. Toss until all the pasta is well coated and bright green, adding another splash of pasta water if needed so that the sauce is loose and almost creamy in texture. Serve in bowls right away, and top with an extra drizzle of olive oil and the rest of the grated cheese.

Nutrition Facts : @context http, Calories 944, UnsaturatedFat 28 grams, Carbohydrate 108 grams, Fat 42 grams, Fiber 12 grams, Protein 40 grams, SaturatedFat 11 grams, Sodium 962 milligrams, Sugar 9 grams

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