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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   
       
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