A favourite supper from ” The Modern Italian Cook” by Joe Trivelli.
Ingredients
- 1 slice sourdough bread
- 100 ml organic whole milk
- 100 g Kale
- 1/2 garlic clove
- 80 g Parmesan or pecorino grated
- 50 g shelled walnuts
- 400 g paccheri or other short pasta
- sea salt and extra virgin olive oil
Servings:
Instructions
- Soak the bread in the milk. Bring a pan of salted water to the boil, add the kale and boil for 5 minutes. Drain, reserving the water. Place the kale in a food processor with the bread ( reserving the milk), garlic, cheese and walnuts.
- Blitz, then stir in 4 tbsps olicve oil. Use a little of the reserved kale water and milk to thin the sauce to the desired consistency, and taste for salt.
- Cook the pasta in the reservd kale water for about a minute less than it says on the packet. Drain, reserving a little of the water. Mix with the sauce and add a little reserved water if needed. SErve immediately.
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