Creamy Kale Pasta

• total time: 25 minutes

Ingredients

1 large bunch lacinato kale, stemmed and roughly torn (about 5 cups)

1 pound campanelle pasta

1/4 cup extra-virgin olive oil, divided

2 leeks, white and light green parts only, trimmed and thinly sliced (about 2 cups)

2 garlic cloves, thinly sliced (about 1 tablespoon)

2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for garnish

1/3 cup heavy cream

1/4 cup fresh lemon juice (about 2 lemons)

1 teaspoon kosher salt

2 anchovy fillets packed in oil (optional)

Black pepper, for garnish

Directions

Bring a large pot of salted water to a boil over high. Add kale, and cook, stirring occasionally, until just tender, about 2 minutes. Transfer kale to a colander using a slotted spoon or tongs, and rinse under cold water until cool; drain. Set aside, and keep water boiling over high.

Add pasta to boiling water; cook according to package directions for al dente. Drain, reserving 1 cup cooking liquid. Return drained pasta to empty pot; set aside.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium. Add leeks and garlic; cook, stirring often, until softened and edges start to brown, 6 to 8 minutes. Transfer leek mixture to a blender; add Parmesan, cream, lemon juice, salt, anchovies (if using), reserved kale, and remaining 2 tablespoons oil. Process until smooth, 1 to 2 minutes, scraping down sides of blender as needed.

Pour kale mixture and 1/2 cup reserved pasta cooking liquid over pasta. Cook over medium-low, stirring constantly, until sauce evenly coats pasta, 2 to 3 minutes, gradually adding remaining reserved pasta cooking liquid as needed to thin sauce.

Divide pasta evenly among bowls. Garnish with black pepper and additional cheese. Serve immediately.

Nutrition

• Calories: 329 kcal
• Total Fat: 17 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 24 mg
• Sodium: 467 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 10 g