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Creamy Kale Pasta
with Fried Rosemary & Walnuts
25 MIN
+$3.95/serving
2 Servings
From the Test Kitchen
For exciting contrast to this silky pasta dish, we’re garnishing each bowl with rosemary and walnuts—pan-fried to develop delightfully crispy texture and enhance their rich, aromatic flavors.
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NutritionPER SERVING
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Calories870 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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6 oz Mafalda Pasta
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2 cloves Garlic
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6 oz Kale
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1 bunch Rosemary
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1 Shallot
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1 oz Salted Butter
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¼ cup Roasted Walnuts
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¼ tsp Crushed Red Pepper Flakes
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2 Tbsps Mascarpone Cheese
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¼ cup Grated Parmesan Cheese
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1 Tbsp Apple Cider Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the rosemary leaves off 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 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly.
3
Fry the pancetta, rosemary & walnuts
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the rosemary leaves and chopped walnuts. Cook, stirring frequently, 2 to 3 minutes, or until the rosemary is crispy and the pancetta is cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.
4
Cook the kale
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring constantly, 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 vinegar (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & 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 and stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried pancetta, rosemary, and walnuts and parmesan. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the rosemary leaves off 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 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly.
3
Fry the pancetta, rosemary & walnuts
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the rosemary leaves and chopped walnuts. Cook, stirring frequently, 2 to 3 minutes, or until the rosemary is crispy and the pancetta is cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.
4
Cook the kale
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring constantly, 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 vinegar (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & 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 and stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried pancetta, rosemary, and walnuts and parmesan. Enjoy!
Tips from Home Chefs