This simple dish is so good and the kale is a delicious change to the classic rapini … packed with flavour and so easy to make!
Orecchiette with Sautéed Kale and Toasted Breadcrumbs
4-5
Ingredients
- 400g David Rocco Orecchiette pasta
- 1 garlic cloves, sliced
- 1 red chili, sliced
- 1 bunch kale, chopped
- Salt, QB*
- 1 cup freshly grated Parmigiano Reggiano
- 1 cup breadcrumbs
- 1 lemon, zest
Instructions
- 1 In a pot of boiling salted water, cook pasta until just shy of al dente.
- 2 While the pasta is cooking, heat up olive oil in a large pan and add garlic, chili, chopped kale, salt, a ladle of pasta water, and stir. Add in the pasta when it’s ready, stirring and tossing until all the ingredients are mixed well. Turn off the heat and add grated Parmigiano Reggiano and mix.
- 3 In a hot pan, add breadcrumbs and lemon zest. Toss and toast until golden brown. Plate the pasta and finish with a sprinkle of breadcrumbs. Enjoy!
Notes
* QB means “quanto basta,” which translates to “as much as you need.”
