Creamy Kale Pasta with Fried Rosemary & Walnuts

Creamy Kale Pasta

with Fried Rosemary & Walnuts

25 MIN
$12.94/serving 2 Servings
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    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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    • Nutrition
    • Calories
      1030 Cals (est.)
    Creamy Kale Pasta with Fried Rosemary & Walnuts
    • 10 oz Hot Italian Pork Sausage
    • 6 oz Mafalda Pasta
    • 2 cloves Garlic
    • 1 bunch Kale
    • 1 bunch Rosemary
    • 1 Shallot
    • 1 oz Salted Butter
    • 1 Tbsp Verjus Blanc
    • ¼ cup Roasted Walnuts
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Mascarpone Cheese
    • ¼ cup Grated Parmesan Cheese

    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.

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    Prepare the ingredients
    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.

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

    Meanwhile, 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, add the rosemary leaves and chopped walnuts. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and the rosemary is crispy. Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

    4 Cook the sausage

    In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    Cook the sausage
    Cook the kale
    5 Cook the kale

    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 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 verjus (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.

    6 Finish & serve your dish

    To the pan of finished kale, add the cooked pasta, cooked sausagebutter, 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 rosemary and walnuts and parmesan. Enjoy!

    Finish & serve your dish
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