Baked pasta with black kale and cherry tomatoes — a first course that wins everyone at the table. The star of this dish is black kale, a typical autumn and winter vegetable, dark green in color with long, firm leaves. Black kale has a bold, slightly bitter but never overpowering flavor; it is rich in fiber and vitamins (A, C and K), and contains natural antioxidants and minerals such as calcium and iron. It is a hardy vegetable, resistant to cold, able to grow even when everything else slows down. I must confess it was a recent discovery for me, because here in Puglia I can’t find it often. In the kitchen it’s very versatile: traditionally used in soups and broths, but it also works wonderfully to make a delicious Black Kale Pesto and irresistible Black Kale Chips to munch on — so good they disappear. And with winter vegetables don’t miss the recipes for Fried Cauliflower, Savoy Cabbage and Carrot Salad, and Pan-Fried Red Cabbage with Apples. Today I paired it with oven-roasted cherry tomatoes: the sweetness and mild acidity of the tomato contrast with the delicate bitter taste of Tuscan kale, making the dish balanced and perfect. It’s a simple recipe but full of character, bringing the best of seasonal vegetables to the table with an original and colorful touch. And when your fork lifts that bright green pasta with the cherry tomatoes peeking out like small rubies, you realize that even intense flavors can become poetry.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 262.02 (Kcal)
- Carbohydrates 29.96 (g) of which sugars 5.67 (g)
- Proteins 8.32 (g)
- Fat 12.29 (g) of which saturated 2.40 (g)of which unsaturated 1.12 (g)
- Fibers 2.88 (g)
- Sodium 328.14 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spaghetti with black kale pesto
- 11 oz spaghetti (or another pasta shape)
- 9 oz black kale
- 1 oz walnut halves
- 1.5 oz grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- to taste salt
- 7 oz cherry tomatoes
- 2 tbsp sugar
- 1 tbsp dried oregano
What you need
- Immersion blender
How to prepare Pasta with black kale and cherry tomatoes
Wash the cherry tomatoes and cut them in half. Place them cut-side up on a baking tray lined with parchment paper. Season with salt, a drizzle of extra virgin olive oil, the sugar, and the oregano. Roast the cherry tomatoes in a convection oven or in an air fryer at 374°F for 20 minutes.
Meanwhile, wash the black kale leaves. Cut them into pieces, removing the tougher central ribs. Blanch the kale leaves for 4 minutes in salted boiling water. Drain the kale with a slotted spoon, reserving the cooking water which you will use to cook the pasta.
Transfer the kale into the jar of an immersion blender. Add one clove of garlic, the walnut halves, the grated Parmesan, and the extra virgin olive oil. Blend until you obtain a delicious green cream. Cook the spaghetti or other pasta shape in the boiling water. Drain, reserving a little of the cooking water.
Toss the pasta in a bowl with the black kale cream, adding a few tablespoons of the reserved cooking water to achieve a creamier texture. Serve the pasta, placing the oven-roasted cherry tomatoes on each plate.
See you tomorrow with a new recipe — a hug, Loredana
Loredana’s tips
You can prepare the pesto in advance and keep it in a jar in the fridge for 2-3 days or freeze it.
Also try the Basil and Lemon Pesto
Your questions
Can I prepare the black kale pesto in advance?
Yes, you can store it in the refrigerator for 2–3 days in an airtight container, covered with a thin layer of oil to prevent oxidation. It can also be frozen in portions.
How can I make the pasta with black kale creamier?
Add a ladle of pasta cooking water to the pesto before mixing. The starch will help create a smoother, creamier texture.
Are the cherry tomatoes mandatory?
No, but they are recommended because their sweetness balances the bold flavor of black kale. Alternatively, you can use sun-dried tomatoes or omit them for a more intense kale taste.
Can I skip blanching the black kale?
Blanching is recommended to soften the leaves and reduce the bitter taste. However, if the leaves are small and tender, you can use them raw.
Can I replace walnuts with almonds?
Yes, of course. Pine nuts also work well.
