Kale pasta sauce

Kale pasta sauce

This vibrant pasta dish gets its striking colour from an earthy kale sauce. Sprinkle with pecorino for an umami tang. This recipe comes from nose-to-tail Italian restaurant, Manteca
  • Total:
  • Serves: 4 persons



  1. Step 1

    For the kale sauce, slice the leaves from the stalks, reserving the stalks for later. Put a large pan of water on to boil and add plenty of salt.
  2. Step 2

    In a separate smaller pan, gently cook the garlic with the olive oil until the garlic begins to soften – but make sure it doesn’t burn. Carefully remove the garlic from the oil and discard.
  3. Step 3

    Blanch the kale stalks in the pan of boiling water for 2 minutes, then add the leaves and blanch for a further 1-2 minutes or until just turning soft.
  4. Step 4

    Drain the kale and leave to cool. Once cooled, blend with the garlic oil in a high-powered blender to make a smooth paste.
  5. Step 5

    Cook the pasta following pack instructions then drain, reserving 100ml of pasta water.
  6. Step 6

    In a large heatproof pan, melt the butter, stir through the kale sauce and toss in the cooked pasta. Add a little pasta water to loosen the sauce if necessary. Add a squeeze of lemon depending on how sour and citrussy you like it, and season to taste.
  7. Step 7

    Divide between plates and sprinkle with the dried chilli, some black pepper and a good grating of pecorino.