Pasta with Kale Sauce and Harissa
There are only so many pesto pastas we can consume in a lifetime, but this kale version adapted from chef Joshua McFadden is a lighter option, and the ultimate passenger for the harissa. I love the epic colour contrast and it’s one of the best quick dinner options around. There are no hard ’n’ fast rules — think of it like a cocktail mixing in the blender — add a bit, taste a bit, add a bit more. I like my flavours dialled up to 11, but if you want a more mellow dish then ditch the preserved lemon.
Ingredients 7
500 ‒ 600 g fresh tagliatelle
parmesan, grated, plus extra to serve
olive oil, plus extra to drizzle
140 g harissa, see my recipe
Kale Sauce
3 cloves garlic
60 ml olive oil
500 g cavolo nero (Tuscan kale), stems stripped, leaves roughly chopped
1⁄4 preserved lemon, flesh removed, skin sliced
75 g parmesan, grated
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Method 9
For the kale sauce, bring a large pot of generously salted water to the boil.
Add the and to a small heavy-based pot over medium heat and cook until the garlic begins to sizzle.
Reduce the heat to low and cook until the is light golden, soft, and fragrant. Allow to cool, then pour the and garlic into a blender.
When the water is boiling, add the and boil until they are tender but not overcooked, about 5 minutes. Pull them out with tongs or a slotted spoon and transfer them to the blender with a splash of the cooking water.
Add the . Blitz. Allow to cool slightly, then add half the grated and blitz again. If you add the parmesan too early it will clump together because the heat of the kale and water will cause it to soften and melt. Blitz until you achieve a smooth, vibrant green sauce.
Add the to the still-boiling water and cook until al dente. With a ladle or measuring cup, scoop out about a cup of the pasta water and reserve, then drain the pasta.
Transfer the drained back to the pot and pour in the kale purée. Add the remaining grated parmesan and toss well.
Add a touch more pasta water and toss until the noodles are well coated with the bright green sauce. Alternatively, you can sit the pasta on top of the vibrant sauce like I have done here.
Serve right away with a big drizzle of olive oil and . Scatter with extra grated parmesan if you think it needs it.
