We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Fresh Cavatelli & Kale
with Fried Rosemary & Walnuts
30-Minute Meal
Trending
-
Time30 min
-
Servings2
-
NutritionEst. 880 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Fresh cavatelli, a type of southern Italian pasta, shines in tonight’s fall-forward dish. We’re tossing it in a lightly creamy sauce along with kale—yours may be green curly, dark green lacinato, or red. A topping of rosemary and walnuts, pan-fried for deeper flavor and crispy texture, completes the dish on a gourmet note.
Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Pick the rosemary leaves off the stems; discard the stems. Roughly chop the walnuts. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves.
2
Fry the rosemary & walnuts:
In a large pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a rosemary leaf sizzles immediately when added to the pan, add the rosemary and walnuts. Cook, stirring frequently, 2 to 3 minutes, or until the rosemary is crispy and the walnuts are golden brown. Leaving any oil in the pan, transfer the fried rosemary and walnuts to a paper towel-lined plate. Immediately season with salt and pepper.
3
Cook the kale:
Add 2 teaspoons of olive oil, the shallot, and the garlic to the pan; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted. Add the verjus (be careful, as the liquid may splatter) and cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Add the heavy cream (shaking the bottle before opening) and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.
4
Cook the pasta:
While the kale cooks, add the pasta to the pot of boiling water; cook 4 to 5 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
5
Finish the pasta & plate your dish:
Add the cooked pasta, butter, and half the reserved pasta cooking water to the pan of cooked kale. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Drizzle with olive oil. Top with the fried rosemary and walnuts. Garnish with the cheese. Enjoy!
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Pick the rosemary leaves off the stems; discard the stems. Roughly chop the walnuts. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves.
2
Fry the rosemary & walnuts:
In a large pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a rosemary leaf sizzles immediately when added to the pan, add the rosemary and walnuts. Cook, stirring frequently, 2 to 3 minutes, or until the rosemary is crispy and the walnuts are golden brown. Leaving any oil in the pan, transfer the fried rosemary and walnuts to a paper towel-lined plate. Immediately season with salt and pepper.
3
Cook the kale:
Add 2 teaspoons of olive oil, the shallot, and the garlic to the pan; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted. Add the verjus (be careful, as the liquid may splatter) and cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Add the heavy cream (shaking the bottle before opening) and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.
4
Cook the pasta:
While the kale cooks, add the pasta to the pot of boiling water; cook 4 to 5 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
5
Finish the pasta & plate your dish:
Add the cooked pasta, butter, and half the reserved pasta cooking water to the pan of cooked kale. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Divide the finished pasta between 2 dishes. Drizzle with olive oil. Top with the fried rosemary and walnuts. Garnish with the cheese. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered