Creamy Rigatoni with Black Kale
Green and creamy rigatoni with black kale gives a pasta dish that feels both fresh and rich. This recipe for creamy rigatoni with black kale briefly blanches th…
Ingredienser
Instructions
Rinse the black kale and remove the thickest part of the stem.
Blanch the black kale in boiling water for 60 seconds.
Rinse the kale quickly in cold water and squeeze out excess liquid.
Cook rigatoni in plenty of salted water until al dente.
Save some of the pasta water before draining.
Add blanched black kale, garlic, lemon juice, Parmesan and olive oil to a blender.
Blend into a smooth sauce.
Season with salt and pepper.
Toss rigatoni and sauce together.
Loosen with a little pasta water if the sauce becomes too thick.
Top with extra grated Parmesan before serving.
Nutrition per serving
Energi ca. 497 kcal
Protein 25.8 g
Fett 38.4 g
Karbohydrater 18.1 g
Fiber 6.1 g
Sukker 4.5 g
Salt 0.3 g
Tips & tricks
Squeeze excess water from the black kale before blending. This makes the sauce more concentrated and less watery.
Did you know?
Creamy rigatoni with black kale gets fresh green color and good flavor when the kale is briefly blanched before blending. Parmesan adds umami, lemon brings acidity and olive oil gives richness. Rigatoni works well because the tubes catch sauce both inside and outside the pasta.
