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Creamy Fusilli Bucati Pasta Fill 1 Created with Sketch.

with Fried Rosemary & Walnuts

Customer Favorite
Customer Favorite
  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 760 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

For this comforting dish, you’ll fry leaves of rosemary and walnuts until crunchy and fragrant—the perfect garnish for creamy pasta and kale.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat 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 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. 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. 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 lightly browned and slightly softened. 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 (carefully, as the liquid may splatter) 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. Turn off the heat and stir in the mascarpone cheese. Taste, then season with salt and pepper if desired. 

Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked kale, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried rosemary and walnuts and parmesan cheese. Enjoy!

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About Blue Apron

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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!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat 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 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves.

2 Cook the pasta:

Add the pasta to the pot of boiling water. 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. 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 lightly browned and slightly softened. 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 (carefully, as the liquid may splatter) 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. Turn off the heat and stir in the mascarpone cheese. Taste, then season with salt and pepper if desired. 

Cook the kale:
Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked kale, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried rosemary and walnuts and parmesan cheese. Enjoy!