Creamy Fusilli Bucati Pasta with Fried Rosemary & Walnuts

Creamy Fusilli Bucati Pasta

with Fried Rosemary & Walnuts

30 MIN
2 Servings
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From the Test Kitchen

In this quick-cooking recipe, lightly creamed kale forms the base of a rich sauce for spiral-shaped fusilli bucati. We’re garnishing each bowl with crispy pan-fried rosemary and walnuts for exciting contrast.

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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Creamy Fusilli Bucati Pasta with Fried Rosemary & Walnuts
Title
time-saving
tips & techniques
Rosemary
How to Make Sure Your Pasta is Al Dente
Walnuts
How To: Peel Garlic
Verjus Blanc
How To: Safely Cut Round Vegetables
Butter
Parmesan Cheese
Heavy Cream
How To: Hold a Chef's Knife
Garlic
Red Pepper Flakes
Shallot
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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 stems of the kale; roughly chop the leaves.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Fry the rosemary & walnuts:
3 Fry the rosemary & walnuts:

While the pasta cooks, in a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added to the pan, add the rosemary leaves and chopped walnuts; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the rosemary is crispy and the walnuts are golden brown. Transfer to a paper towel-lined plate and immediately season with salt and pepper to taste. Carefully wipe out the pan.

Cook the kale:
4 Cook the kale:

While the pasta continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the chopped 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, 2 to 3 minutes, or until the kale is slightly wilted. Add the verjus and 1/4 cup of water. Cook, stirring frequently, 1 to 2 minutes, or until the kale is wilted and the liquid has cooked off. Add the cream (shaking the bottle before opening) and cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.

Finish & serve your dish:
5 Finish & serve 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 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. Garnish the finished pasta with a drizzle of olive oil, the fried rosemary and walnuts, and the cheese. Enjoy!

Tips from Home Chefs

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Creamy Fusilli Bucati Pasta

Prepare the ingredients:
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 stems of the kale; roughly chop the leaves.

2 Cook the pasta:

Add the pasta to the pot of boiling water and cook 8 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cook the pasta:
Fry the rosemary & walnuts:
3 Fry the rosemary & walnuts:

While the pasta cooks, in a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added to the pan, add the rosemary leaves and chopped walnuts; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the rosemary is crispy and the walnuts are golden brown. Transfer to a paper towel-lined plate and immediately season with salt and pepper to taste. Carefully wipe out the pan.

4 Cook the kale:

While the pasta continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the chopped 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, 2 to 3 minutes, or until the kale is slightly wilted. Add the verjus and 1/4 cup of water. Cook, stirring frequently, 1 to 2 minutes, or until the kale is wilted and the liquid has cooked off. Add the cream (shaking the bottle before opening) and cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste.

Cook the kale:
Finish & serve your dish:
5 Finish & serve 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 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. Garnish the finished pasta with a drizzle of olive oil, the fried rosemary and walnuts, and the cheese. Enjoy!

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