Green Noodles
This kale pasta is one of those go-to dinners at my house. Cozy, creamy, and full of garlicky, cheesy flavor, it uses simple ingredients you can easily grab at Birch.
It’s flexible too. You can toss in extra veggies, sprinkle on more cheese, or add a little heat if you’re feeling it! Perfect for a quick weeknight, or even straight from the fridge the next day.
What You’ll Need
1 lb lacinato kale
4 cloves garlic, minced
¼ cup olive oil
Parmigiano reggiano or asiago cheese, finely grated (plus more for serving)
Kosher salt
1 lb pasta (any shape)
How To Make It
Bring a large pot of salted water to boil. Prepare a colander in the sink with a measuring cup to save pasta water.
Wash and de-stem the kale. Tear into bite-sized pieces and boil for 8-10 minutes. Using tongs, transfer kale into a high speed blender or food processor.
Heat oil over medium heat in a small sauce pan. Add garlic and cook for approx. 1 minute, until garlic is fragrant and golden. Be careful to not burn. Remove pan from heat immediately and pour the oil and garlic over the kale into the blender.
In the same pot of salted water, cook the pasta according to package instructions. Drain pasta into the colander, making sure to save 1 cup of pasta water.
Add finely grated cheese to the blend along with about ¼ cup of pasta water and blend until a smooth sauce forms. Add more water as needed.
Toss the pasta with the sauce and serve immediately, sprinkled with more cheese of course!
