Quick and easy creamy pasta with kale. A tasty mid week dinner in 20 minutes
Nov. 20, 2012 4:09 pm
Updated: Nov. 27, 2012 11:27 am
I got the idea for this recipe from a recent "Make it Tonight" article in Fine Dining. I also like finding new ways to use Kale that enhances its earthy taste. This just uses a bit of prosciutto, grated parmesan, lacinato kale, a few scallions and mascarpone.
Ideally it would be mixed with a short pasta, farfalle would work best or orecchiette as Fine Dining suggests. I used thin spaghetti since that's what I had and was out of farfalle. In any case, boil some water, saute a bit, mix together and you're eating
a pretty tasty dish in 20-30 minutes. Not bad, especially after a long day at work.
Coarsely chop 4-5 slices prosciutto into strips 1/2"x1" (about 2-3 ounces)
Chop 2 scallions crosswise up to and including a bit of the green part
Strip the stems from a bunch of washed lacinato kale, cut crosswise into 1" strips
Grate 2/3 to 1 cup of parmigiano-reggiano
Set aside 1/2 cup mascarpone
Bring a pot of water to boil, add plenty of salt (should taste like the sea), add pasta and set the timer for one minute less than what the box says. When 5 minutes are left add the chopped kale to the water with the pasta.
In the meantime, bring a 3 quart saute pan to low-medium heat, add 1 TBSP of olive oil and saute the prosciutto. After two minutes add the scallions.
Drain the pasta reserving 1/3 cup of the water, add the mascarpone to the saute pan, stir and melt. When melted, add the grated parmesan and a few turns of fresh ground pepper. Mix well. Add the pasta to the pan, the reserved pasta water and toss over low heat
for about a minute.
Serve immediately adding more grated parmigiano-reggiano if desired.