Bright California Walnut & Kale Bucatini Recipe for Pasta Lovers

Nestled in the heart of seasonal cooking, this california walnut and kale bucatini brings rustic elegance to your dinner table.

Robust flavors dance through each twirled strand of pasta, creating a symphony of textures and tastes.

Crisp kale leaves add verdant depth to the creamy, nutty sauce swirling around tender bucatini noodles.

Locally sourced walnuts provide a rich, earthy crunch that transforms this simple dish into a gourmet experience.

Each bite tells a story of fresh ingredients carefully combined with Mediterranean-inspired techniques.

The recipe celebrates wholesome, nutritious ingredients that nourish both body and soul.

FAQs

• Why use both walnuts and pine nuts in this recipe?

Both nuts provide unique textures and flavors. Walnuts offer a robust, earthy taste while pine nuts bring a delicate, buttery crunch, creating a more complex and interesting sauce profile.

• How do raisins contribute to the dish?

Raisins add a subtle sweetness that balances the savory elements, creating depth and contrast in the sauce. They also help to round out the flavor of the kale and nuts.

• Can I substitute bucatini with another pasta?

Yes, spaghetti or linguine work well as alternatives. These long, similar-shaped pastas will hold the sauce similarly and provide a comparable eating experience.

California Walnut Kale Bucatini: Why Try It

• Boost Nutrition Powerhouse: Packed with kale's superfood status and walnuts' heart-healthy omega-3s, this dish delivers a knockout punch of nutrients in every delicious bite.
• Whip Up Quickly: This recipe transforms simple ingredients into a gourmet meal with minimal cooking steps, perfect for busy home cooks seeking restaurant-quality results.
• Customize with Ease: Adaptable recipe allows swapping ingredients or adjusting spice levels, making it a versatile option for different taste preferences and dietary needs.
• Impress Dinner Guests: Combines sophisticated flavors of toasted nuts, spicy chili, and earthy kale that elevate a simple pasta dish into a memorable culinary experience.

Bucatini Ingredient Line-Up For Success

• Bucatini: A thick, long pasta with a hole running through the center that perfectly captures the sauce.
• Kale: A nutrient-dense leafy green that adds a robust and slightly bitter flavor to the dish.
• Walnuts: California walnuts provide a rich, nutty base that creates depth and texture in the sauce.

• Garlic, Pine Nuts, Oregano: A flavor-packed combination that builds a complex and fragrant foundation for the sauce.
• Chili: Adds a gentle heat and warmth to enhance the overall taste profile.

• Olive Oil, Salt, Pepper: Essential seasonings that balance and elevate the dish's flavors.
• Raisins, Vinegar: Provide a sweet and tangy contrast to the savory elements.
• Parmesan Cheese: A classic Italian cheese that adds a salty, umami finish to the pasta.

California Walnut Bucatini: How To Cook It

Step 1: Prepare Aromatic Walnut Base

Grab your food processor and pulse garlic until it’s finely chopped.

Add walnuts and pulse to create a coarse, textured mixture.

Quickly mix in pine nuts and oregano for an extra layer of flavor.

Step 2: Toast and Spice the Nut Mixture

Heat olive oil in a skillet over medium heat.

Toast the walnut mixture for 3-4 minutes, releasing its rich, nutty aroma.

Sprinkle in chili, salt, and pepper, cooking for an additional 2 minutes to develop deep, complex flavors.

Step 3: Incorporate Leafy Greens and Sweet Hints

Stir in raisins and kale, cooking until the greens become beautifully wilted, about 3-4 minutes.

Pour in pasta water and let the sauce simmer, thickening for 5 minutes to create a luscious coating.

Step 4: Final Flavor Fusion and Serving

Drizzle in vinegar and taste to adjust the seasoning.

Add more pasta water if needed to achieve the perfect sauce consistency.

Toss the cooked bucatini in the sauce, ensuring every strand is generously coated.

Finish with a sprinkle of cheese for a luxurious touch.

Insider Tips For Perfect Bucatini

• Stir continuously while toasting walnuts and pine nuts to prevent burning and develop a rich, deep flavor without bitterness.
• Chop kale into smaller pieces and cook just until wilted to maintain its vibrant green color and prevent overcooking.
• Gradually add pasta water to create a silky, clingy sauce that coats the bucatini evenly without becoming too thin or watery.
• Add raisins for subtle sweetness and chili for mild heat, creating a complex and interesting taste experience.
• Sprinkle freshly grated hard cheese like Pecorino or Parmesan for a salty, umami boost that complements the nutty sauce.

Walnut Bucatini: Variation Inspiration

• Gluten-Free Version: Replace bucatini with gluten-free pasta made from rice, quinoa, or chickpea flour. Ensure all ingredients are certified gluten-free.
• Vegan Adaptation: Substitute cheese with nutritional yeast or vegan Parmesan. Use plant-based alternatives to maintain creamy texture and umami flavor.
• Nut-Free Alternative: Swap walnuts and pine nuts with sunflower seeds or pumpkin seeds. Add roasted breadcrumbs for similar crunch and texture.
• Low-Carb Option: Replace pasta with spiralized zucchini noodles or spaghetti squash. Increase vegetable and nut proportions to boost nutritional content.

Serving California Walnut Bucatini Right

• Rustic Italian Family Feast: Gather loved ones around this hearty pasta dish for a memorable meal that celebrates California's bounty.
• Cheese Lover's Paradise: Sprinkle extra Parmesan or pecorino generously on top, letting the salty cheese melt into the warm walnut and kale sauce.
• Wine Pairing Perfection: Complement the nutty, slightly spicy flavors with a crisp white wine like Pinot Grigio or a light-bodied Sauvignon Blanc.
• Healthy Side Kick: Serve alongside a simple mixed green salad with a light lemon vinaigrette to balance the rich pasta dish.

How To Store Walnut Kale Bucatini

• Store leftovers in an airtight container for up to 3 days. Seal tightly to prevent moisture and preserve flavors.
• Transfer pasta to freezer-safe container, removing excess air. Keep frozen for 1-2 months. Avoid freezing with cheese topping.
• Warm gently in skillet with splash of pasta water. Stir frequently to prevent sticking and restore creamy texture. Add extra olive oil if needed.
• Heat in 30-second intervals, stirring between each. Drizzle small amount of water to prevent drying out. Sprinkle fresh cheese after reheating for best taste.

California Walnut and Kale Bucatini Recipe

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4.6 from 16 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Hearty California walnut and kale bucatini brings rustic Italian comfort to your kitchen with rich, nutty flavors. Fresh ingredients merge seamlessly, offering you a nourishing pasta experience that satisfies both hunger and culinary curiosity.

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Ingredients

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Main Ingredients:

• 8 ounces (226 grams) bucatini or thick pasta noodle
• 2 cups chopped lacinato kale
• 1 Fresno chili (sliced)

Nuts and Seeds:

• 1/2 cup California walnut halves
• 1/4 cup pine nuts
• 1/2 cup golden or combo California raisins

Seasonings and Extras:

• 4 cloves garlic
• 2 tablespoons dried oregano
• 1/4 cup California extra virgin olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon red wine vinegar
• 2 ounces (57 grams) aged California cheddar (grated)

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Instructions

1. Mince garlic in a food processor until finely ground, creating a fragrant base for the sauce.
2. Add California walnuts to the processor, pulsing to create a coarse, textured mixture. Briefly incorporate pine nuts and oregano for additional depth of flavor.
3. Warm olive oil in a large skillet, carefully toasting the walnut mixture for 3-4 minutes until golden and aromatic.
4. Sprinkle chili flakes, salt, and pepper into the skillet, allowing the spices to bloom and intensify for 2 minutes.
5. Introduce raisins and kale to the skillet, stirring until the greens soften and wilt completely, approximately 3-4 minutes.
6. Pour in pasta cooking water, creating a silky sauce that reduces and thickens over 5 minutes of gentle simmering.
7. Drizzle vinegar into the mixture, tasting and adjusting seasonings to balance flavors. Thin or thicken sauce with additional pasta water as needed.
8. Toss cooked bucatini directly into the skillet, ensuring each strand is generously coated with the nutty, herbaceous sauce.
9. Finish by generously sprinkling grated cheese over the pasta, allowing it to melt slightly from the residual heat.

Notes

• Toast nuts carefully to enhance their flavor without burning, watching the skillet closely and stirring frequently.
• Consider toasting walnuts and pine nuts separately for more controlled, even browning and maximum nutty complexity.
• Replace raisins with dried cranberries or chopped dates for alternative sweet-tangy depth in the sauce.
• Swap kale for swiss chard or spinach if preferences differ or seasonal availability changes, maintaining similar leafy green nutrition.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 477 kcal
• Sugar: 8 g
• Sodium: 604 mg
• Fat: 33 g
• Saturated Fat: 6 g
• Unsaturated Fat: 26 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Protein: 14 g
• Cholesterol: 20 mg