Recipe: Kale pangrattato pasta
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
I always have a handful of breadcrumbs stored in a sandwich bag in a freezer, and this is one of the simplest and most effective uses for these stale bread offcuts. When you need an instantly satisfying mid-week supper, this dish can be on the table in under 15 minutes.
Kale pangrattato pasta
Bring a large saucepan of salted water to the boil. Once it reaches a rolling boil, add the pasta.
In the meantime, pulse the bread, basil and garlic in a food processor until it resembles coarsely chopped breadcrumbs.
Place the butter in a large frying pan and melt on a medium heat. Add the breadcrumb mixture and toast until golden and fragrant in the butter. Set aside. Add the chilli and lemon zest. Season well.
Cook the pasta til al dente. Reserve three tablespoons of the cooking water and set aside. Place the kale in a colander and drain the spaghetti over the top so that the kale wilts.
Toss the pasta and kale in the breadcrumb mixture to coat. Check the seasoning and serve immediately with a good glug of extra virgin olive oil.
Bring a large saucepan of salted water to the boil. Once it reaches a rolling boil, add the pasta.
In the meantime, pulse the bread, basil and garlic in a food processor until it resembles coarsely chopped breadcrumbs.
Place the butter in a large frying pan and melt on a medium heat. Add the breadcrumb mixture and toast until golden and fragrant in the butter. Set aside. Add the chilli and lemon zest. Season well.
Cook the pasta til al dente. Reserve three tablespoons of the cooking water and set aside. Place the kale in a colander and drain the spaghetti over the top so that the kale wilts.
Toss the pasta and kale in the breadcrumb mixture to coat. Check the seasoning and serve immediately with a good glug of extra virgin olive oil.
I always have a handful of breadcrumbs stored in a sandwich bag in a freezer, and this is one of the simplest and most effective uses for these stale bread offcuts. When you need an instantly satisfying mid-week supper, this dish can be on the table in under 15 minutes.
Kale pangrattato pasta
Bring a large saucepan of salted water to the boil. Once it reaches a rolling boil, add the pasta.
In the meantime, pulse the bread, basil and garlic in a food processor until it resembles coarsely chopped breadcrumbs.
Place the butter in a large frying pan and melt on a medium heat. Add the breadcrumb mixture and toast until golden and fragrant in the butter. Set aside. Add the chilli and lemon zest. Season well.
Cook the pasta til al dente. Reserve three tablespoons of the cooking water and set aside. Place the kale in a colander and drain the spaghetti over the top so that the kale wilts.
Toss the pasta and kale in the breadcrumb mixture to coat. Check the seasoning and serve immediately with a good glug of extra virgin olive oil.
Sounds heavenly! will try soon!