Creamy Fusilli Bucati Pasta with Fried Rosemary & Walnuts

Creamy Fusilli Bucati Pasta

with Fried Rosemary & Walnuts

25 MIN
2 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
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!

Tips from Home Chefs

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!

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