Cavolo Nero Fusilli

Cavolo Nero Fusilli 🌱🍋

🕒 Prep & Cook Time: 30 min | Serves 2-3

Ingredients

• 1 pack Brami Fusilli

• 1 bunch cavolo nero (tuscan kale), stalks removed

• 4 large garlic cloves

• 1/3 cup olive oil

• 2 tbsp butter 

• 2/3 cup freshly grated Parmigiano Reggiano

• Zest of 1 lemon

• 1/4 cup breadcrumbs, toasted 

• Salt to taste

• Black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the kale and garlic cloves and cook for 1–2 minutes, until the kale is vibrant green. Drain and squeeze out as much water as possible.

2. Transfer the kale and garlic to a blender or food processor. Add the olive oil and half the lemon zest, then blend on high until smooth and silky.

3. Cook the fusilli for 2 minutes under the box directions. Just before draining, reserve at least 1 cup of the starchy pasta water, then drain the pasta.

4. In a separate pot, melt the butter over low heat for about 1 minute. Add the blended kale sauce along with 1/4 cup of the reserved pasta water. Cook over medium heat, stirring and adding more pasta water as needed, until the sauce is silky. Use a slotted spoon to transfer the pasta into the sauce.

5. Stir in half of the grated Parmigiano Reggiano, reserving the rest for serving.

6. Plate the pasta and top with the remaining cheese, toasted breadcrumbs, the rest of the lemon zest, and freshly cracked black pepper.