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Orecchiette with Kale | Spicy & Nutty in 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Süditalienische Pasta-Tradition modern interpretiert: Zarte Orecchiette verbinden sich mit feinem Baby-Grünkohl, aromatischem Knoblauch, einer Prise Chili und knackig gerösteten Walnüssen zu einem samtigen, herbstlichen Hochgenuss. Vollendet mit frisch gehobeltem Parmesan!
Preparation method
Preparation
Thoroughly wash the kale, shake dry, and remove any tough stems (with tender baby kale, the stems can be left on). Tear the leaves into bite-sized pieces or chop coarsely. Peel the garlic cloves and slice thinly. Coarsely chop the walnut kernels.
Bring a large pot of plenty of water to a boil. Once the water is bubbling vigorously, salt generously.
Instructions
Toast the chopped walnut kernels in a large, deep skillet without fat over medium heat for 2–3 minutes until fragrant. Immediately remove from the skillet and set aside.
Chef's tip
Starchy pasta water is the secret of authentic Italian pasta: vigorous tossing emulsifies the starch with the olive oil into an irresistibly silky sauce.
For a savory, punchy note in traditional Apulian style, you can gently melt 2 delicate anchovy fillets (acciughe) in the olive oil along with the garlic.
25 min
Under an hour
