Difficulty: Easy Servings: 46 Total Time: 25 minutes (Prep: 10 minutes; Cook: 15 minutes)
Nutritional information (per serving 1 of 6): Calories 649; Total Fat 21g; Saturated Fat 5g; Carbohydrates 92g; Fiber 7g; Sugar 8g; Protein 25g; Cholesterol 13mg; Sodium 564mg.
Ingredients
- 1 pound penne rigate, rigatoni, or another short pasta
- Kosher salt
- 1 bunch Tuscan (lacinato) kale, stems removed and torn into large pieces
- Extravirgin olive oil (EVOO)
- Freshly grated nutmeg
- 1/4 cup pine nuts
- 1/4 cup chopped walnuts
- 1 cup tightly packed fresh basil leaves (about 50 leaves)
- 1/2 cup tightly packed fresh flatleaf parsley
- 2 garlic cloves
- 1/3 cup grated ParmigianoReggiano
- 1/3 cup grated pecorino
- Broiled Tomato Crostini (see below), for serving
Broiled Tomato Crostini
- 4 ripe plum tomatoes, halved
- 2 tablespoons fresh thyme
- Kosher salt and freshly ground black pepper
- Extravirgin olive oil for drizzling
- Twelve 1/2inchthick slices of multigrain batard or another crusty loaf (about 3 inches wide)
- 2 cloves garlic, halved
Method
- Place a rack in the middle of the oven and preheat the broiler.
- Boil the pasta in generously salted water until al dente, about 810 minutes. Before draining, reserve about 1 cup of the starchy pasta water.
- Spread the torn kale on a cooling rack set over a baking sheet. Toss lightly with EVOO, season with salt, pepper, and a pinch of nutmeg, then broil until crisp and edges are charred, about 35 minutes. Remove and set aside.
- In a small skillet over medium heat, toast the pine nuts and walnuts until fragrant; remove from heat.
- In a food processor, combine the basil, parsley, toasted nuts, and garlic; season with salt and pepper. Add the ParmigianoReggiano, pecorino, and about 1/3 cup EVOO. Pulse until you have a thick pesto; taste and adjust seasoning. Transfer the pesto to a large bowl.
- Stir 1 cup of the reserved pasta water into the pesto. Toss the drained pasta with the pesto, adding more pasta water if needed to loosen the sauce. Gently fold in half of the crispy kale and top with the remaining kale. Serve with the Broiled Tomato Crostini.
Broiled Tomato Crostini Instructions
- Preheat the broiler.
- Place tomato halves on a baking sheet, sprinkle with fresh thyme, salt, and pepper, and drizzle with olive oil. Broil until the edges char, about 10 minutes. Chop and set aside.
- Just before serving, char the bread slices under the broiler on both sides, rub each slice with the cut side of a garlic half, drizzle with olive oil, and spoon the broiled tomatoes over each slice.
