Guys, this pasta. It’s so good. It’s so easy. It has an ENTIRE bunch of kale in it, so you can actually say “it’s basically a salad”. I mean seriously, what’s the difference between eating it on the side of your pasta versus in your pasta?
This pasta was born during quarantine times. I was craving cacio e pepe one night, but we had SO MANY vegetables in the refrigerator from my CSA delivery that I really needed (and wanted!) to use up. I figured out a way to throw some kale into my cacio e pepe that night and it was fabulous, but I knew I could do better.
Cheesy Kale and Lemon Pasta with Crunchy Lemon-Parm Breadcrumbs
When Holman Ranch asked me to develop a few recipes to pair with their wines, I was so excited and immediately knew that this pasta had to be the pairing for the rosé. Holman Ranch is one of the most beautiful spots in Carmel Valley, CA, where my family and I live, and their wines are just fantastic. Their rosé is one of my favorites, it’s crisp and minerally and so refreshing.And it pairs fabulously with this cheesy, creamy, lemony pasta with crunchy cheesy breadcrumbs. First you saute the kale down in butter, then you add the pasta, parmesan cheese, and a good pour of starchy pasta cooking water to start making your sauce.The trick is to just KEEP ADDING MORE pasta cooking water until the pasta is coated in a silky, creamy, cheesy sauce. If it looks dry, and not saucy enough, you just haven’t added enough pasta water yet!The breadcrumbs bring the entire dish over the top. They’re packed with lemon zest and Parmesan for a bright, zesty, umami flavor and crunch.
Ingredients
CHEESY KALE & LEMON PASTA: Serves 4 to 6
- 1 pound spaghetti or bucatini
- 5 tbsp unsalted butter
- 1 large bunch of kale (about 1/2 pound), deribbed and sliced into thin ribbons
- 1/4 tsp red pepper flakes
- 1 1 garlic clove, grated
- 1 cup finely grated Parmesan, plus more for garnish
- 1 or 2 large lemons, zested and juiced
Crispy Parmesan Breadcrumbs:
- 2 tbsp extra-virgin olive oil
- 1 cup panko breadcrumbs
- 2 garlic cloves, grated
- Zest of 1 lemon
- 1/2 cup grated Parmesan cheese
- Kosher salt
Instructions
- Cook pasta in a large pot of salted water, until about 2 minutes before tender. *Reserve 3 cups of pasta cooking water.* Don’t forget to do this! Then drain pasta.
- Melt 3 tablespoons butter in a nonstick skillet over medium heat. Add kale, red pepper flakes, and 1 grated garlic clove and cook, swirling pan, until kale is slightly wilted. Stir in 3/4 cup pasta cooking water. Cook until kale is very soft and wilted, another 2 minutes or so.
- Reduce heat to low and toss in the al dente pasta and remaining butter. Stir in the Parmesan and 1/2 cup pasta cooking water. Toss until the cheese is melted and a thick sauce coats the pasta. Add more pasta water if things don’t seem saucy enough, you want a glossy sauce to coat all of the noodles. Stir in the juice of the lemon, reserving the zest for the breadcrumbs. Taste the pasta, and add the juice of the second lemon if you want it more lemon-y!
- To make the Crispy Parmesan Breadcrumbs: Warm the oil in a nonstick skillet over medium heat. Add the breadcrumbs, garlic, and lemon zest and stir for 3 to 4 minutes, until golden brown. Stir in the Parmesan and stir constantly for 1 to 2 minutes, until the cheese is crispy and coating the breadcrumbs. Season with salt and set aside.
- Divide pasta between 4 bowls and top with Crispy Parmesan Breadcrumbs.
Notes
- Use absolutely any pasta you have, just pay close attention to the cooking time and remove it from the cooking water when it’s al dente!
- Store any leftover breadcrumbs in an airtight container at room temperature for up to 4 days. They’re great on top of grain bowls or salads for a little crunch!
- You can also use any leafy green! Swiss chard or collards both make great alternatives here.
- To make your own breadcrumbs, just toss a couple of pieces of stale bread into the blender or food processor and pulse until the pieces are smaller than peas.
- If at any point your pasta doesn’t seem saucy enough, add more pasta cooking water in ¼ cup increments. This recipe is all about balance, you’ve got to pay attention to the way your pasta is absorbing the sauce!
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