Tobie Puttock’s Rigatoni with Kale, Garlic and Lemon

Name: Rigatoni with Kale, Garlic and Lemon
Total time: 20 min
Cuisine: Italian
Ingredients: ¼ cup extra virgin olive oil; 2 garlic cloves, smashed and peeled; 500 g kale, washed and thick stalks removed; ½ lemon; Sea salt and freshly cracked pepper; 250 g rigatoni or other pasta; ¼ cup pecorino or parmesan cheese, freshly grated; Extra virgin olive oil, for finishing; Fresh or dried chilli to taste (optional)

Tobie Puttockʼs Rigatoni with Kale, Garlic and Lemon recipe tastes incredible. See ingredients & method below.

You only need a few ingredients and it's super easy to make.

One of the tricks with this pasta is not to cook the kale to much as once it's blanched it will retain heat and continue to cook and we want this to remain vibrant green in color. Give it a go and be sure to tag me in socials.... More

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yield

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Pairs with

Pinot Grigio

Chianti

Ingredients

¼ cup extra virgin olive oil
2 garlic cloves, smashed and peeled
500 g kale, washed and thick stalks removed
½ lemon
Sea salt and freshly cracked pepper
250 g rigatoni or other pasta
¼ cup pecorino or parmesan cheese, freshly grated
Extra virgin olive oil, for finishing
Fresh or dried chilli to taste (optional)

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Method

Bring to the boil a large pot of water for the pasta, adding a generous pinch of salt.
In a small pot, add ¼ cup of extra virgin olive oil and garlic, and cook over a medium heat until the garlic starts to brown. Once browned, remove from heat and add the oil and garlic to the bowl of a food processor.
Plunge the washed kale into the boiling water for 3-4 minutes, then use tongs to remove from the water and place into the food processor. Don’t be scared to drag some of the water over also. Blend the ingredients until you have a totally smooth puree. We are looking for a sauce consistency, so if it looks too thick, take a small ladle of the pasta water to loosen it up.
Cook the pasta as per the manufacturer’s instructions, however, cook for 2 minutes less or until al dente. Strain the pasta (reserving 1 cup of the pasta water) and add back to the pot. Pour the pureed kale mixture over the pasta and place over a low heat. Use a wooden spoon to gently stir the pasta. Once again, if it’s looking too thick, add a little water to the pot to loosen it up. Have a taste and adjust with salt and lemon juice to balance the bitterness from the kale. Add a pinch of cracked pepper, a drizzle of extra virgin olive oil and the cheese. Fold through and serve right away.

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