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Farfalle with Kale, Garlic and Lemon

Farfalle with Kale, Garlic and Lemon

By Rose HattabaughJune 2, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

The inspiration for this pasta dish comes from “The River Cafe Cook Book” by Rose Gray and Ruth Rogers. The kale is quickly blanched, then whirred in a food processor to make a vibrant puree for coating al dente noodles. The kale’s green, mineral notes are balanced by lightly browned garlic, bright lemon juice and zest, and savory grated cheese. To make prep a breeze, we use bagged kale that doesn’t require stemming or washing; curly, baby and lacinato (also called Tuscan or dinosaur) kale all work well.

Ingredients

  • Kosher salt and ground black pepper

  • 1

    pound bag kale (see note)

  • 1

    pound farfalle OR cavatappi pasta

  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 6

    medium garlic cloves, thinly sliced

  • Grated zest and juice of 1 lemon

  • 1

    teaspoon red pepper flakes

  • 1

    ounce pecorino Romano OR Parmesan cheese, finely grated (½ cup)

Step 1

In a large pot of salted boiling water, cook the kale until wilted. Using a slotted spoon, transfer to a food processor; puree until smooth.

Add the pasta to the boiling water; cook until al dente. Reserve 2 cups cooking water, then drain.

In the same pot over medium, cook the oil and garlic, stirring, until starting to brown. Add the pureed kale, lemon juice, pasta and ½ teaspoon each salt and black pepper. Toss, adding pasta water as needed to thin.

Off heat, stir in the zest, pepper flakes and cheese; season with salt and black pepper. Drizzle with additional oil.

Step 2

Optional garnish: Ricotta cheese