MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kale Sauce Pasta
Categories: Pasta, Vegetables, Greens, Cheese
Yield: 3 servings

Salt
1/4 c Extra-virgin olive oil; more
- for serving
2 cl Garlic; smashed flat,
- peeled
1 lb Lacinato kale; thick ribs
- removed
Fresh ground black pepper
1/2 lb Pasta; pappardelle or
- rigatoni
3/4 c Coarse grated Parmigiano -
- Reggiano

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 puree.
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 puree, about ? 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.

Recipe from: Joshua McFadden

Adapted by: Tejal Rao

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

RECIPE FROM: https://cooking.nytimes.com

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