Pesto & Kale Pasta with Almonds
Easy Prep & Cleanup

Pesto & Kale Pasta

with Almonds

25 MIN
$12.94/serving 2 Servings
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To bring together fresh cavatelli pasta and tender sautéed kale, we’re tossing them with our vibrant basil pesto and heavy cream. A touch of crushed red pepper cooked alongside the kale adds a little kick of heat throughout the dish.
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    • Nutrition
      PER SERVING
    • Calories
      1120 Cals (est.)
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    ingredients
    Pesto & Kale Pasta with Almonds
    Title
    • 10 oz Hot Italian Pork Sausage
    • 10 oz Fresh Cavatelli Pasta (Previously Frozen)
    • 1 bunch Kale
    • 2 cloves Garlic
    • ⅓ cup Basil Pesto
    • ¼ cup Grated Romano Cheese
    • 2 Tbsps Sliced Roasted Almonds
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Cream
    time-saving
    tips & techniques
    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 kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water and cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

    Cook the sausage
    3 Cook the sausage

    Meanwhile, in a large pan (nonstick, if you have one), 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 plate.

    Cook the kale
    4 Cook the kale

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic 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 constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

    Finish & serve your dish
    5 Finish & serve your dish

    To the pan of cooked kale, add the cooked pasta, cooked sausage, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the pesto and mascarpone; stir until coated and combined (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano and almonds. Enjoy!

    Tips from Home Chefs

    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 kale. Separate the leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic.

    2 Cook the pasta

    Add the pasta to the pot of boiling water and cook, stirring occasionally, 11 to 13 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly.

    Cook the pasta
    Cook the sausage
    3 Cook the sausage

    Meanwhile, in a large pan (nonstick, if you have one), 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 plate.

    4 Cook the kale

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic 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 constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

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

    To the pan of cooked kale, add the cooked pasta, cooked sausage, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined. Turn off the heat. Add the pesto and mascarpone; stir until coated and combined (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the romano and almonds. Enjoy!

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