Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini
- Level: Easy
- Yield: s: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 649
- Total Fat
- 21
- Saturated Fat
- 5
- Carbohydrates
- 92
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 25
- Cholesterol
- 13
- Sodium
- 564
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
1 pound penne rigate or rigatoni rigate or other short cut shape
Kosher salt
1 bundle Tuscan kale, stemmed and cut into large irregular shapes
EVOO
Freshly grated nutmeg
1/4 cup pine nuts
1/4 cup chopped walnuts
1 cup packed fresh basil leaves (about 50 leaves)
1/2 cup packed fresh flat-leaf parsley
2 cloves garlic
1/3 cup grated Parmigiano-Reggiano (a generous handful)
1/3 cup grated pecorino cheese
Broiled Tomato Crostini, for serving, recipe follows
Broiled Tomato Crostini:
4 ripe plum tomatoes, halved
2 tablespoons fresh thyme
Kosher salt and freshly ground pepper
EVOO, for drizzling
Twelve 1/2-inch-thick slices multi-grain batard or other crusty, long, 3-inch-wide loaf
2 cloves garlic, halved
Directions
- Place a rack in the center of the oven. Preheat the broiler.
- 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.
- 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. Remove from the oven and reserve.
- Toast the nuts in a small skillet over medium heat until fragrant.
- 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. Transfer to a large serving 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. Serve with Broiled Tomato Crostini.
Broiled Tomato Crostini:
- Heat the 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.
- 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.