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