Hey everyone! This is one of my go-to improvised pasta recipes, inspired by wanting to find fun ways to use kale 😊
I used table cream, which contains about half the fat in heavy cream.
This recipe makes 2-3 servings as a main course.
Ingredients:
8 oz. (112g) fresh pasta OR 10 oz. (84g) dry Fettuccine
3 cups cut “Dinosaur” kale leaves (bottom part of the stem removed)
2 cloves garlic (chopped)
1 tbsp (15 ml) olive oil
¼ tsp ( ¾ g) kosher salt
1½ cup (360 ml) table cream
1 clove garlic (crushed)
½ tsp (1½ g) kosher salt
½ tbsp (7g) butter
2 tbsp (34g) pecans
Dash of kosher salt
3 cups (720 ml) boiling water to cook the pasta.
2 tbsp (34g) kosher salt. Pasta water should “taste like the sea”.
1 tsp (5 ml) olive oil
4 oz (112g) aged havarti (shredded)
Steps:
1. To make the pasta, I used a recipe from Love & Lemons:
https://www.loveandlemons.com/homemade-pasta-recipe/
2. Preheat an oven to 325, or clear out your air fryer.
3. Arrange the cut kale leaves on an oven tray, then top with the chopped garlic and olive oil, and mix.
4. Roast for 15 minutes, till the kale is crispy and dark green, but not brown. If using an air fryer or convection oven, 10 minutes should be enough.
5. Infuse the cream by heating it to a gentle simmer with the crushed garlic clove. Season with ½ tsp salt. Whisk lightly until a simmer is reached to keep the fat from forming a skin.
6. Melt the butter in a pan, and toast the pecans until fragrant. Season with a dash of salt, and set aside.
7. Cook the pasta in the boiling water. Fresh pasta should take 1-2 minutes, depending on final thickness. If dry and / or store-bought, cook according to the package instructions.
8. Drain the pasta and toss it with 1 tsp olive oil in a pot over low heat.
9. Add the cream to the pasta, followed by the roasted kale and garlic, and stir to combine.
10. Plate the pasta, and top with the cheese and pecans.
11. Enjoy a creamy bite with many satisfying textures!
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3 Comments
That looks amazing 🤩❤❤😊😊
I'm drooling, it looks so good!
OMG that looks really good ! Thanks for the idea 🙂