It all started with the classic basil pesto coating a dish of pasta. This eventually morphed into a short-lived avocado sauce pasta. Now it’s all about the kale. This pasta is coated in an intense kale-y sauce, giving the dish a vibrant green color. As soon as the dish was complete, while still steaming hot, I gave it a taste and almost threw it right out. It tasted horrendously metallic. Kale is the latest “superfood’ and it gained that status as it is indeed chock-full of vitamins, minerals, and, you guessed it, iron (hence the metallic taste). I don’t know what possessed me to give it another go when it had almost completely cooled down to room temperature… and it was actually pretty good! No metallic taste, and the subtlety from the boiled garlic merges beautifully with the saltiness of the parmesan, creaminess of the ricotta, and force of the kale.
Ingredients: serves 2
150 g dried spaghetti
4 cloves of garlic
200 g kale
30 g Parmesan cheese
30 g ricotta cheese
Cook the pasta in a pan of boiling salted water according to the packet instructions.
Meanwhile, peel the garlic. Tear the stems out of the kale and discard, adding the leaves and the garlic to the pasta pan covered for 5 minutes.
Pour 1½ tablespoons of olive oil into a blender, then finely grate in the parmesan. Use tongs to carefully transfer cooked kale leaves and garlic straight into the blender and blitz with about half a cup of pasta water for a few minutes until super-smooth. Taste and season to taste with salt and black pepper.
Drain the pasta, reserving an extra cup of cooking water. Return the pasta to the pan and toss with the green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and serve.