Rigatoni with Emerald Sauce
This dish is similar to a pesto, but purer—just greens and oil. The resulting green emulsion has a more delicate flavor, and all the better if you can get your greens directly from a local farmer’s market.
Makes
Serving size
Ingredients
1 small bunch (260g) kale
1 garlic clove
4-ounces olive oil
12-ounces rigatoni
1½ tablespoon parmesan, freshly grated
¼ teaspoon black pepper, freshly ground
Instructions
- Remove the stalks from the kale leaves.
- Blanch leaves in boiling water with the garlic clove for 3 minutes. Drain.
- Place blanched kale and garlic into a food processor and process to a puree. Pour in the olive oil and process to a smooth consistency.
- Cook the rigatoni according to package directions. Drain.
- Place the pasta in a bowl and add the sauce. Mix until the pasta is entirely coated.
- Add any remaining oil. Divide into serving bowls and pour the remaining extra virgin olive oil and Parmesan cheese over each serving. Top each serving with freshly ground pepper.
Cooking Tip
To strip the kale leaves from the stalk, hold each leaf stem side up in your non-dominant hand. Then with your other hand, squeeze the stem at the base of where the leaf ends and run your thumb and index finger down the stalk, pulling the leaves off and leaving the stem bare.
Recipe contributed by FamilyCook Productions
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