Fusilli Alla Crazy B*st*rd - Natashya's Version

Name: Fusilli Alla Crazy B*st*rd - Natashya's Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup pecans, broken; 1 pint cherry tomatoes; 2 tablespoons olive oil; 1 teaspoon olive oil; salt, to taste; black pepper, freshly ground; 1 lb fusilli; 5 garlic cloves, sliced; 12 lb kale, rinsed and coarsely chopped; 1 pinch red pepper, crushed; 12 lb goat cheese, soft, thickly sliced; ¼ cup parmigiano-reggiano cheese, freshly grated

Servings: persons

½ cup pecans, broken
1 pint cherry tomatoes
2 tablespoons olive oil
1 teaspoon olive oil
salt, to taste
black pepper, freshly ground
1 lb fusilli
5 garlic cloves, sliced
12 lb kale, rinsed and coarsely chopped
1 pinch red pepper, crushed
12 lb goat cheese, soft, thickly sliced
¼ cup parmigiano-reggiano cheese, freshly grated

1
Preheat the oven to 350.
2
On a rimmed baking sheet, toast the pecans for 5 minutes, until lightly browned; let cool slightly.
3
Keep an eye & nose on them so they don't burn.
4
Coarsely chop and transfer to a bowl.
5
Raise the oven temperature to 450.
6
On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper.
7
Roast the tomatoes for about 10 minutes, until browned in spots.
8
In a large pot of boiling, salted water, cook the fusilli.
9
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet.
10
Add the garlic and cook over moderate heat, stirring constantly, until just barely golden, 2 minutes.
11
Add the roasted tomatoes, kale and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, about 5 minutes.
12
Drain the fusilli, using the cooking water to warm the serving bowl & reserving 1/2 cup of the cooking water.
13
Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet with the kale & maters and cook over moderate heat, tossing to coat the pasta.
14
Season with salt and pepper.
15
Transfer the pasta to the drained warmed serving bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.

6536

kcal

Calories

484

Fat

182

Carbs

406

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup pecans, broken, 1 pint cherry tomatoes, 2 tablespoons olive oil, 1 teaspoon olive oil, and more.

Yes, Fusilli Alla Crazy B*st*rd - Natashya's Version falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fusilli Alla Crazy Bstrd - Natashya's Version

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions