Introduction
If you’re looking for a vibrant and flavorful pasta dish, this farfalle with a delicious homemade sauce made from fresh herbs and pine nuts is a great choice. The combination of fresh ingredients creates a perfect harmony of flavors, making it a delightful meal for any occasion. Whether you’re preparing dinner for family or hosting a gathering with friends, this recipe is sure to impress.
Detailed Ingredients with measures
For the Sauce:
1/4 cup pine nuts
1/4 cup packed parsley
1/4 cup packed basil
2 tablespoons capers or pitted olives
1 teaspoon salt
1/2 teaspoon black pepper
Juice and zest of half a lemon
2 tablespoons olive oil
For the Pasta:
8 ounces farfalle
2 tablespoons butter or vegan butter
2 cloves garlic, thinly sliced
2 stalks kale, stems removed, leaves chopped into bite-sized pieces
1/2 cup white wine, reserved cooking water, broth, or any combination
Lemon juice, red pepper flakes, and Parmesan to finish (omit Parmesan if vegan)
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 4
Instructions
1. Make the Sauce: In a food processor, pulse together the pine nuts, parsley, basil, capers or olives, salt, black pepper, lemon juice and zest, and olive oil until mostly smooth. Note: The sauce will be very salty, but it will balance out when combined with the other ingredients.
2. Cook the Pasta: Prepare the farfalle according to the package instructions. Once cooked, drain and set aside.
3. Sauté the Kale: While the pasta is cooking, melt the butter over medium heat in a large skillet. Add the sliced garlic and sauté for 1-2 minutes until fragrant. Add the chopped kale and sauté for another 1-2 minutes. Pour in the white wine, reserved cooking water, broth, or a combination, and let it simmer for a minute.
4. Combine and Serve: Add the drained pasta and the prepared sauce to the skillet with the kale. Toss everything together to combine. Adjust the seasoning to taste with additional lemon juice, red pepper flakes, and Parmesan if desired. Serve immediately.
Detailed Directions and Instructions
Make the Sauce
In a food processor, pulse together the pine nuts, parsley, basil, capers or olives, salt, black pepper, lemon juice and zest, and olive oil until mostly smooth. The sauce will be very salty, but it will balance out when combined with the other ingredients.
Cook the Pasta
Prepare the farfalle according to the package instructions. Once cooked, drain and set aside.
Sauté the Kale
While the pasta is cooking, melt the butter over medium heat in a large skillet. Add the sliced garlic and sauté for 1-2 minutes until fragrant. Add the chopped kale and sauté for another 1-2 minutes. Pour in the white wine, reserved cooking water, broth, or a combination, and let it simmer for a minute.
Combine and Serve
Add the drained pasta and the prepared sauce to the skillet with the kale. Toss everything together to combine. Adjust the seasoning to taste with additional lemon juice, red pepper flakes, and Parmesan if desired. Serve immediately.
Notes
Soaking Pine Nuts
If you prefer a creamier sauce, consider soaking the pine nuts in water for a few hours before blending.
Substitutions
Feel free to substitute other leafy greens such as spinach or Swiss chard for kale, and use any pasta shape you like if farfalle isn’t available.
Vegan Option
To make the recipe vegan, use vegan butter and omit the Parmesan cheese, or use a plant-based cheese alternative.
Adjusting Consistency
If the sauce is too thick when mixed with the pasta, you can add a little more broth or cooking water to achieve the desired consistency.
Cook Techniques
Making the Sauce
In a food processor, combine the pine nuts, parsley, basil, capers or olives, salt, black pepper, lemon juice, zest, and olive oil. Pulse until mostly smooth, allowing the flavors to meld together while keeping a slightly textured finish.
Cooking the Pasta
Boil water in a large pot, adding salt to enhance flavor. Cook the farfalle according to the package instructions until al dente, then drain and set aside, reserving some pasta cooking water for later use.
Sautéing the Kale
In a large skillet, melt butter over medium heat. Add thinly sliced garlic and sauté until fragrant, about 1-2 minutes. Introduce the chopped kale, cooking until just wilted. Deglaze the skillet by adding white wine or broth, allowing it to simmer briefly.
Combining Ingredients
Add the cooked farfalle and prepared sauce into the skillet with sautéed kale. Toss gently until everything is well combined, adjusting seasoning with additional lemon juice, red pepper flakes, or Parmesan to taste.
FAQ
Can I use other types of pasta for this recipe?
Yes, you can substitute farfalle with other pasta types such as penne, fusilli, or spaghetti; adjust cooking times accordingly.
Is there a vegan option for the butter?
Yes, you can use vegan butter as a substitute for regular butter to keep the dish plant-based.
Can I prepare the sauce in advance?
Absolutely! The sauce can be made ahead of time and stored in the refrigerator. Just give it a quick stir before using.
What if I don’t have pine nuts?
You can substitute pine nuts with walnuts, almonds, or sunflower seeds for a different flavor profile.
How can I make the dish spicier?
Add more red pepper flakes to increase the heat to your desired level, or include fresh chili peppers during the sautéing process.
Conclusion
This delightful pasta dish brings together the rich flavors of fresh herbs and the crunch of pine nuts in a zesty sauce, perfectly complementing the farfalle and sautéed kale. It’s a delicious, vibrant meal that’s not only simple to prepare but also packed with nutrients. Enjoying this dish not only satisfies your hunger but also nourishes your body with wholesome ingredients.
More recipes suggestions and combination
Consider pairing this sauce with quinoa or brown rice for a heartier grain alternative.
Creamy Vegan Version
Substitute the butter with a plant-based cream for a creamy texture, adding a touch of nutritional yeast for a cheesy flavor.
Vegetable Variations
Experiment by incorporating other vegetables such as spinach, zucchini, or bell peppers to enhance the nutritional profile and flavor.
Protein Boost
Add grilled chicken, shrimp, or chickpeas to the dish for some additional protein to make it more filling.
Nut-Free Option
Omit the pine nuts and substitute with sunflower seeds or simply increase the herbs for a nut-free alternative.
