@saltnpepperhere
saltnpepperhereKale pasta adapted from The River Cafe. added a squeeze of lemon afterwards and served with pan-fried Toulouse sausages. I would 100% also use this kale sauce on pizza, in lasagna, with eggs, etc. etc. 2 bunches (450g) lacinato kale, ribs removed 2 small garlic cloves, smashed 1/2 cup (120ml) evoo (a nice one!), plus more to serve 500g rigatoni or pasta of choice Lots of grated Parmigiano Reggiano Lemon for finish s&p Boil kale in well-salted water until tender ~7 mins. Using tongs, transfer kale to food processor along with raw garlic cloves (raw bc I like the bite) and blend into a smooth purée, drizzling olive oil while blending. Taste and season really well with s&p. In the same pot of water, cook pasta to al dente less 2 minutes. Keep 1 cup of cooking water and drain pasta. Return pasta to pot. Add kale sauce, a handful of grated Parmigiano Reggiano and generous splashes of cooking water. Toss and cook 2 minutes until sauce is emulsified. Serve with more grated cheese, drizzle of evoo, plus a squeeze of lemon. use quality ingredients when there are so few because it really makes a difference! recipe IB The River Cafe London
On the profile · Apr 11, 2026