I love it when a dish is not only delicious but also healthy. This is exactly the case with the recipe I am sharing today: a delightful pasta with Tuscan kale and potatoes. I adore this vegetable. Just read about its incredible properties to realize how important it is to include it often in our diet. But coming back to our pasta… what can I say? It’s creamy, delicate, easy to make, and truly delicious.
Other recipes with Tuscan kale that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for pasta with Tuscan kale and potatoes
- 12 oz short pasta (any shape you like)
- 3.5 oz Tuscan kale (weight cleaned)
- 12 oz potatoes (weight cleaned)
- potato seasoning
- 2 anchovy fillets in oil
- Half clove garlic
- 3 oz spreadable fresh cheese
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Slotted spoon
- 1 Immersion blender
- 1 Pan
- 1 Peeler
- 1 Colander
Preparation of pasta with Tuscan kale and potatoes
Clean the Tuscan kale leaves by removing the tough central rib: there’s a little trick to do it effortlessly. If you don’t know it, check HERE.
Wash them and boil in salted water for 5 minutes, then remove with a slotted spoon. Don’t discard this water as we’ll use it to cook the pasta.
After lightly squeezing them, transfer them into the cup of an immersion blender. Add two anchovy fillets, half a peeled garlic clove with the core removed, a tablespoon of olive oil, and blend until you obtain a perfectly smooth cream. Season with salt and pepper and set aside.
Peel the potatoes, wash them, and cut them into small cubes.
Then, in a large pan, brown them over medium heat in a few tablespoons of oil, stirring them often. I sprinkled them with my potato seasoning, but if you don’t want to make it, you can use your preferred seasoning. When they are well browned (it will take about 10 minutes), remove them from the pan and keep them warm.
Pour the kale puree into the same pan and dilute it with a few tablespoons of the cooking water.
Add the spreadable fresh cheese and blend it perfectly with the sauce. If necessary, soften with more cooking water until you get a velvety consistency.
Meanwhile, cook the pasta in plenty of salted boiling water, drain it al dente, saving a bit of water, and transfer it into the sauce pan. Mix well to combine all ingredients. Finally, add the potato cubes. At this point, I didn’t stir anymore to keep the potatoes their color, creating a nice color contrast.
Serve the pasta with Tuscan kale and potatoes on individual plates and serve immediately, very hot. Enjoy! Paola
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