Pasta with Kale, Garlic and Lemon

4-6 Servings

30 minutes

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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 worked well.



30 minutes


  • Kosher salt and ground black pepper

  • 1

    pound bag kale (see note)

Peter B.
July 25, 2022
Easy, Delicious, Convenient
This was a great recipe for a quick weeknight meal that also works as lunch the next day. And the kids loved it, so it goes in the rotation.
Tom C.
July 7, 2022
Quick and Tasty
Swapped out beet and radish greens for the kale. After blanching the greens I drained in colander before putting them in the food processor. Served with some chopped basil. This one will be in the rotation.
Benjamin S.

Perfect recipe. I just wish I had added ricotta. I could see topping it with toasted pine nuts, too.

Brian M.

Ok, but flavors didn't pop for me - but could have salted it more in retrospect. Open to trying it again, and I'd up the lemon. And agree that the ricotta might provide nice moments of contrast.