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Farfalle with Kale, Garlic and Lemon
The inspiration for this pasta dish comes from “The River Cafe Cook Book” by Rose Gray and Ruth Rogers. The kale is quickly blanched, then whirred in a food processor to make a vibrant puree for coating al dente noodles. The kale’s green, mineral notes are balanced by lightly browned garlic, bright lemon juice and zest, and savory grated cheese. To make prep a breeze, we use bagged kale that doesn’t require stemming or washing; curly, baby and lacinato (also called Tuscan or dinosaur) kale all work well.
Kosher salt and ground black pepper
pound bag kale (see note)
01In a large pot of salted boiling water, cook the kale until wilted. Using a slotted spoon, transfer to a food processor; puree until smooth. Add the pasta to the boiling water; cook until al dente. Reserve 2 cups cooking water, then drain. In the same pot over medium, cook the oil and garlic, stirring, until starting to brown. Add the pureed kale, lemon juice, pasta and ½ teaspoon each salt and black pepper. Toss, adding pasta water as needed to thin. Off heat, stir in the zest, pepper flakes and cheese; season with salt and black pepper. Drizzle with additional oil.
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