Tuscan Pesto-Dressed Penne with Crispy Kale with Ga

Name: Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound penne rigate or rigatoni rigate or other short cut shape; Kosher salt; 1 bundle Tuscan kale, stemmed and cut into large irregular shapes; Freshly grated nutmeg; 1/4 cup pine nuts; 1/4 cup chopped walnuts; 1 cup packed fresh basil leaves (about 50 leaves); 1/2 cup packed fresh flat-leaf parsley; 2 cloves garlic; 1/3 cup grated Parmigiano-Reggiano (a generous handful); 1/3 cup grated pecorino cheese; Broiled Tomato Crostini, for serving, recipe follows; 4 ripe plum tomatoes, halved; 2 tablespoons fresh thyme; Kosher salt and freshly ground pepper; EVOO, for drizzling; Twelve 1/2-inch-thick slices multi-grain batard or other crusty, long, 3-inch-wide loaf; 2 cloves garlic, halved

Servings: persons

1 pound penne rigate or rigatoni rigate or other short cut shape
Kosher salt
1 bundle Tuscan kale, stemmed and cut into large irregular shapes
Freshly grated nutmeg
1/4 cup pine nuts
1/4 cup chopped walnuts
1 cup packed fresh basil leaves (about 50 leaves)
1/2 cup packed fresh flat-leaf parsley
2 cloves garlic
1/3 cup grated Parmigiano-Reggiano (a generous handful)
1/3 cup grated pecorino cheese
Broiled Tomato Crostini, for serving, recipe follows
4 ripe plum tomatoes, halved
2 tablespoons fresh thyme
Kosher salt and freshly ground pepper
EVOO, for drizzling
Twelve 1/2-inch-thick slices multi-grain batard or other crusty, long, 3-inch-wide loaf
2 cloves garlic, halved

1
Place a rack in the center of the oven.
2
Preheat the broiler.
3
Cook the pasta in boiling salted water to al dente, 8 to 10 minutes.
4
Heads up: reserve a mugful or about 1 1/2 cups starchy cooking water just before draining.
5
Arrange the kale on a cooling rack over a baking sheet.
6
Dress the kale lightly with EVOO and season with salt, pepper and a little nutmeg.
7
Broil until crisp and charred at the edges, 3 to 5 minutes.
8
Remove from the oven and reserve.
9
Toast the nuts in a small skillet over medium heat until fragrant.
10
Place the herbs in food processor and add the nuts.
11
Then grate in the garlic, season with salt and pepper, and add cheeses and 1/2 cup EVOO.
12
Pulse into a thick pesto sauce and adjust the seasoning.
13
Transfer to a large serving bowl.
14
Add 1 cup of the starchy water to the pesto.
15
Toss the pasta and sauce to combine.
16
If the pasta is dry, add the remaining 1/2 starchy water.
17
Fold in half of the crispy kale and garnish with the remainder.
18
Serve with Broiled Tomato Crostini.
19
Heat the broiler.
20
Arrange the tomatoes on a baking sheet and dress with the thyme, salt and pepper and drizzle with EVOO.
21
Broil until charred at the edges, 10 minutes.
22
Chop the tomatoes and reserve.
23
Just before serving, char the toasts on each side, rub with the cut garlic, drizzle with EVOO and top the toast with the chopped, broiled tomatoes.

282

kcal

Calories

Fat

Carbs

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 18 ingredients. The key ingredients include: 1 pound penne rigate or rigatoni rigate or other short cut shape, Kosher salt, 1 bundle Tuscan kale, stemmed and cut into large irregular shapes, Freshly grated nutmeg, and more.

Yes, Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini falls under the Pasta & Noodles 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!

Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions