Introduction
When it comes to crafting a delicious and satisfying meal, the quality and combination of ingredients play a crucial role. This article will explore a delightful pasta dish featuring a vibrant sauce made from fresh herbs, nuts, and a hint of citrus. This recipe not only highlights the beauty of ingredient synergy but also caters to both traditional and vegan diets.
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
10 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
This pasta dish not only pleases the palate with its balance of flavors but also serves as a wholesome meal packed with nutrition and vibrancy. Enjoy the process of preparing it, and savor the delightful taste that results from the perfectly chosen ingredients.
Detailed Directions and Instructions
Prepare the Sauce
Pulse all sauce ingredients together until mostly smooth. The consistency should be a bit chunky, not completely pureed. Remember, the sauce will taste quite salty at this stage, but this will balance out once combined with the pasta and other ingredients.
Cook the Pasta
In a large pot, bring water to a boil. Add the farfalle and cook according to package instructions, typically around 10-12 minutes, until al dente. Once cooked, drain the pasta and set it aside, reserving about 1/2 cup of the cooking water in case you need it later.
Sauté the Garlic and Kale
While the pasta is cooking, heat 2 tablespoons of butter (or vegan butter) in a large skillet over medium heat. Once the butter has melted, add the sliced garlic and sauté for 1-2 minutes until it becomes fragrant but not browned. Next, add the chopped kale to the skillet and sauté for another 1-2 minutes until the leaves are wilted.
Add Liquid and Combine
Pour in the white wine, reserved cooking water, broth, or a combination of these liquids, and let it sizzle for about one minute. This step allows the flavors to meld together.
Add Pasta and Sauce
Carefully add the drained, cooked farfalle to the skillet along with the prepared sauce. Toss everything together until the pasta is well coated with the sauce. If the mixture seems too thick, add a little reserved pasta water to achieve the desired consistency.
Season and Finish
Taste the pasta and adjust the seasoning as needed. Finish with a squeeze of lemon juice, a sprinkle of red pepper flakes for heat, and grated Parmesan cheese if desired (leave out the Parmesan for a vegan option). Toss once more to distribute the flavors evenly and serve immediately.
Notes
Storage
This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for 2-3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
Vegan Option
To keep this dish vegan, simply substitute regular butter with vegan butter and omit the Parmesan cheese.
Ingredient Variations
Feel free to customize the herbs in the sauce or add other vegetables such as cherry tomatoes, zucchini, or bell peppers for added flavor and nutrition.
Adjusting the Spice Level
If you prefer a milder dish, reduce or omit the red pepper flakes. For extra heat, consider adding more or including fresh chili peppers.
Cook techniques
Blending Ingredients
Pulse all the sauce ingredients together in a food processor or blender until mostly smooth.
Cooking Pasta
Boil water and cook pasta according to package directions until al dente. Drain and set aside.
Sautéing
Melt butter in a large skillet over medium heat. Add sliced garlic and sauté for 1-2 minutes until fragrant. Then, add chopped kale and sauté for another 1-2 minutes until wilted.
Deglazing
Pour white wine, reserved cooking water, or broth into the skillet to deglaze, letting it sizzle for a minute to incorporate flavors.
Tossing Ingredients
Add the drained pasta and prepared sauce to the skillet. Toss everything together to combine and ensure even coating.
Seasoning
Adjust the flavor with additional Parmesan, lemon juice, red pepper flakes, and season with salt and pepper to taste.
FAQ
Can I use different nuts for the sauce?
Yes, you can substitute pine nuts with walnuts, almonds, or sunflower seeds for different flavors.
What alternative can I use for white wine?
You can use vegetable broth, reserved pasta cooking water, or a combination of both instead of white wine.
Can I make this recipe vegan?
Yes, simply replace the butter with vegan butter and omit the Parmesan cheese.
How can I make the sauce less salty?
To reduce the saltiness, use low-sodium capers or olives, and make sure to adjust the salt used when combining the sauce with the pasta.
What type of pasta can I use instead of farfalle?
Any pasta shape like penne, fusilli, or spaghetti can be used in place of farfalle. Adjust cooking times based on the substitute.
Conclusion
This vibrant pasta dish combines the nutty flavors of pine nuts and the freshness of herbs, creating a luscious sauce that pairs beautifully with farfalle. The addition of sautéed garlic and kale, combined with a splash of white wine, elevates the dish while adding depth and texture. Whether enjoyed as a hearty meal or a light vegetarian option, this recipe is sure to please.
More recipes suggestions and combination
Pesto Pasta Salad
A chilled pasta salad tossing farfalle with cherry tomatoes, mozzarella balls, and the same herb sauce for a refreshing summer dish.
One-Pan Garlic Lemon Shrimp
Sauté shrimp in garlic and olive oil, and add cooked farfalle and the sauce for a delightful seafood twist.
Roasted Vegetable Medley
Combine roasted vegetables—such as bell peppers, zucchini, and eggplant—with the sauce for a colorful and nutritious side dish.
Kale and Quinoa Bowls
Mix cooked quinoa with sautéed kale, garlic, and the herb sauce for a protein-rich, healthy meal.
Veggie-Stuffed Bell Peppers
Fill bell peppers with a mixture of farfalle, sautéed veggies, and the sauce, then bake until the peppers are tender.
Chickpea Stir-Fry
Add cooked chickpeas to a stir-fry with garlic, kale, and a drizzle of the herb sauce for a quick, protein-packed option.
