Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini

Name: Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings EVOO; 6 servings EVOO, for drizzling; 237 milliliters packed fresh basil leaves (about 50 leaves); 118 milliliters packed fresh flat-leaf parsley; 2 Tbsps fresh thyme; 2 cloves garlic; 2 cloves garlic, halved; 1 bundle Tuscan kale, stemmed and cut into large irregular shapes; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground pepper; 13 inches thick slices multi-grain batard or other crusty, long, 3-inch-wide loaf; 6 servings Freshly grated nutmeg; 79 milliliters grated Parmigiano-Reggiano (a generous handful); 79 milliliters grated pecorino cheese; 59 milliliters pine nuts; 4 ripe plum tomatoes, halved; 454 grams penne rigate or rigatoni rigate or other short cut shape; 59 milliliters chopped walnuts

Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini might be just the main course you are searching for. This recipe makes 6 servings with 685 calories, 17g of protein, and 40g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up rigatoni rigate, thick multi-grain batard, kosher salt, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Place a rack in the center of the oven. Preheat the broiler.

Equipment you will use

Oven

Cook the pasta in boiling salted water to al dente, 8 to 10 minutes. Heads up: reserve a mugful or about 1 1/2 cups starchy cooking water just before draining.

Ingredients you will need

Pasta

Water

Arrange the kale on a cooling rack over a baking sheet. Dress the kale lightly with EVOO and season with salt, pepper and a little nutmeg. Broil until crisp and charred at the edges, 3 to 5 minutes.

Ingredients you will need

Nutmeg

Pepper

Extra Virgin Olive Oil

Kale

Salt

Equipment you will use

Baking Sheet

Wire Rack

Remove from the oven and reserve.

Equipment you will use

Oven

Toast the nuts in a small skillet over medium heat until fragrant.

Ingredients you will need

Toast

Nuts

Equipment you will use

Frying Pan

Place the herbs in food processor and add the nuts. Then grate in the garlic, season with salt and pepper, and add cheeses and 1/2 cup EVOO. Pulse into a thick pesto sauce and adjust the seasoning.

Ingredients you will need

Salt And Pepper

Pesto

Seasoning

Garlic

Herbs

Extra Virgin Olive Oil

Nuts

Equipment you will use

Food Processor

Transfer to a large serving bowl.

Equipment you will use

Bowl

Add 1 cup of the starchy water to the pesto. Toss the pasta and sauce to combine. If the pasta is dry, add the remaining 1/2 starchy water. Fold in half of the crispy kale and garnish with the remainder.

Ingredients you will need

Pasta

Pesto

Sauce

Water

Kale

Serve with Broiled Tomato Crostini.

Ingredients you will need

Crostini

Tomato

Heat the broiler.

Equipment you will use

Broiler

Arrange the tomatoes on a baking sheet and dress with the thyme, salt and pepper and drizzle with EVOO. Broil until charred at the edges, 10 minutes. Chop the tomatoes and reserve.

Ingredients you will need

Salt And Pepper

Tomato

Thyme

Extra Virgin Olive Oil

Equipment you will use

Baking Sheet

Just before serving, char the toasts on each side, rub with the cut garlic, drizzle with EVOO and top the toast with the chopped, broiled tomatoes.

Ingredients you will need

Tomato

Garlic

Toast

Extra Virgin Olive Oil

Dry Seasoning Rub

Equipment

Ingredients

Servings:

6servings

EVOO 6servings

EVOO, for drizzling 237milliliters

packed fresh basil leaves (about 50 leaves)118milliliters

packed fresh flat-leaf parsley 2Tbsps

fresh thyme 2cloves

garlic 2cloves

garlic, halved 1

bundle Tuscan kale, stemmed and cut into large irregular shapes 6servings

Kosher salt 6servings

Kosher salt and freshly ground pepper 13inches

thick slices multi-grain batard or other crusty, long, 3-inch-wide loaf 6servings

Freshly grated nutmeg 79milliliters

grated Parmigiano-Reggiano (a generous handful)79milliliters

grated pecorino cheese 59milliliters

pine nuts 4

ripe plum tomatoes, halved 454grams

penne rigate or rigatoni rigate or other short cut shape 59milliliters

chopped walnuts

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle). It has 4.3 out of 5 stars and a bottle costs about 11 dollars.