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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kale Sauce Pasta
 Categories: Pasta, Vegetables, Greens, Cheese
      Yield: 3 servings
 
           Salt
    1/4 c  Extra-virgin olive oil; more
           - for serving
      2 cl Garlic; smashed flat,
           - peeled
      1 lb Lacinato kale; thick ribs
           - removed
           Fresh ground black pepper
    1/2 lb Pasta; pappardelle or
           - rigatoni
    3/4 c  Coarse grated Parmigiano -
           - Reggiano
 
  Put a large pot of generously salted water over high
  heat, and bring to a boil. In a small skillet over
  medium heat, add olive oil and garlic, and cook until
  the garlic begins to sizzle. Reduce heat to low, and
  cook very gently until garlic is soft and begins to turn
  light gold, about 5 minutes. Remove from heat.
  
  When water is boiling, add kale leaves, and cook until
  tender, but not mushy, about 5 minutes. Pull out the
  hot, dripping kale leaves with tongs, and put directly
  into a blender. (Don't drain the pot; you'll use that
  same boiling water to cook the pasta.) Add garlic and
  its oil to the blender, along with a splash of hot water
  from the pot if you need some more liquid to get the
  blender going. Blend into a fine, thick green puree.
  Taste, and adjust seasoning with salt and pepper, then
  blend again.
  
  Add the pasta to the still-boiling water, and cook
  according to directions on the package. Ladle out about
  a cup of the water to save for finishing the dish, then
  drain the pasta and return it to the dry pot. Add the
  kale puree, about ? of the grated cheese and a splash of
  the reserved pasta water. Toss until all the pasta is
  well coated and bright green, adding another splash of
  pasta water if needed so that the sauce is loose and
  almost creamy in texture. Serve in bowls right away, and
  top with an extra drizzle of olive oil and the rest of
  the grated cheese.
  
  Recipe from: Joshua McFadden
  
  Adapted by: Tejal Rao
  
  Yield: 2 servings as a main course or 4 as a side
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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