Tuscan Pesto-Dressed Penne With Crispy Kale With Garlic And Broiled Tomato Crostini
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
38
Spice
43
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
450 g
Penne Rigate1 cup
Pine Nut1 cup
Walnut (chopped)2 cloves
Garlic (halved)2 tbsps
Thyme (fresh)Directions:
1
Place a rack in the center of the oven
2
Preheat the broiler
3
Cook the pasta in boiling salted water to al dente, 8 to 10 minutes
4
Heads up: reserve a mugful or about 1 1/2 cups starchy cooking water just before draining
5
Arrange the kale on a cooling rack over a baking sheet
6
Dress the kale lightly with EVOO and season with salt, pepper and a little nutmeg
7
Broil until crisp and charred at the edges, 3 to 5 minutes
8
Remove from the oven and reserve
9
Toast the nuts in a small skillet over medium heat until fragrant
10
Place the herbs in food processor and add the nuts
11
Then grate in the garlic, season with salt and pepper, and add cheeses and 1/2 cup EVOO
12
Pulse into a thick pesto sauce and adjust the seasoning
13
Transfer to a large serving bowl
14
Add 1 cup of the starchy water to the pesto
15
Toss the pasta and sauce to combine
16
If the pasta is dry, add the remaining 1/2 starchy water
17
Fold in half of the crispy kale and garnish with the remainder
18
Serve with Broiled Tomato Crostini
19
Heat the broiler
20
Arrange the tomatoes on a baking sheet and dress with the thyme, salt and pepper and drizzle with EVOO
21
Broil until charred at the edges, 10 minutes
22
Chop the tomatoes and reserve
23
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