Conchiglie al Cavolo Nero

Seashell Pasta with Lacinato Kale

Conchiglie al Cavolo Nero (Seashell Pasta with Lacinato Kale)

Total Time: 30 minutes

Yield: 6

Conchiglie al Cavolo Nero (Seashell Pasta with Lacinato Kale)

A rich, spicy pasta that uses Black (or Lacinato) kale, garlic and chilies. Kale is a most versatile, healthy and winter-growing green, and local garlic is available all winter long! This is a recipe forwarded by a loyal market customer!

Ingredients

  • 2 lb cavolo nero (black kale aka lacinato kale)
  • 1 1⁄4c heavy cream
  • 7 garlic cloves
  • 3 T extra virgin olive oil
  • 2 dried chilies (depending on how hot you like it), crumbled
  • 1⁄2 c parmesan cheese, freshly grated
  • 250 g conchiglie (seashell) or other pasta
  • salt & pepper, to taste

Instructions

  1. Remove the tough central stalk from each leaf, and cut into three or four pieces.
  2. Blanch in boiling salted water for a few minutes only, until tender and bright green.
  3. Drain and dry.
  4. Put the heavy cream and 5 whole garlic cloves into a pan and simmer until the garlic is soft.
  5. Puree in a blender.
  6. In a separate pan, heat the olive oil and fry the remaining garlic, cut into thin slices, and the chilli. When the garlic has coloured, add the blanched cavolo nero (kale), stir and season. Pour in the cream and garlic puree, bring to the boil and cook for 5 mins until the kale is coated and the sauce has thickened. Add the parmesan.
  7. Cook the pasta in a generous amount of boiling salted water, then drain thoroughly. Add to the sauce and mix well. (serves 6)
  8. Bon appetit!
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http://northsaanichfarmmarket.ca/project/conchiglie-al-cavolo-nero/

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Please email us if you’d like to rent a table space, or sell extra produce from your home garden at our Community Table.

Unfortunately, we have a limit to the amount of space we can allocate to craft vendors, and we are currently at capacity. You are still welcome to contact us for consideration should space become available.

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