An Evening in Tuscany Kale Rigatoni with Peas & Burrata

Green Kale Pasta Sauce with Rigatoni, Peas, Parmesan, Burrata & An Evening in Tuscany

Using Milford Spice Company An Evening in Tuscany

This An Evening in Tuscany Kale Rigatoni is bright, silky, and full of fresh green flavor. Kale, garlic, lemon, olive oil, peas, parmesan, burrata, and Milford Spice Company An Evening in Tuscany come together in a smooth green pasta sauce that coats every bite of rigatoni.

Ingredients

• 1 large bunch, 8 ounces, of kale, preferably Tuscan/Lacinato, but any variety works

• 1/2 cup extra-virgin olive oil

• 2 large garlic cloves, smashed and peeled

• Juice and zest from 1 medium lemon, preferably organic

• 1 TBSP Milford Spice Company An Evening in Tuscany

• 1/2 pound, 8 ounces, rigatoni pasta

• 2 cups, 8 ounces, fresh or frozen peas

• 3/4 cup, 2 ounces, coarsely grated parmesan cheese

• 2/3 balls burrata cheese for garnish

Instructions

Step 1: Prepare the Kale

1. Bring a large pot, 5-quart capacity or greater, of heavily salted water to boil.

2. Meanwhile, prepare your kale by slicing or stripping the leaves from the stems. Save the stems.

3. Discard the rough bottom of the stems, then slice the stems into pieces about ¼-inch wide.

4. Place the stem pieces in a fine-mesh sieve.

Step 2: Cook the Kale

1. When the water is boiling, place the sieve in the water, resting the lip against the top of the pot.

2. Cook the stems for 3 minutes.

3. Remove the sieve and add all of the kale leaves to the pot.

4. Put the sieve back in the water on top of the leaves and cook for 5 minutes. Do not drain the water.

Step 3: Make the Garlic Oil

1. Meanwhile, warm the olive oil in a small skillet over medium heat.

2. Add the garlic and cook until the garlic begins to sizzle, then reduce the heat to low.

3. Cook gently, lightly shimmying the pan and turning the garlic every now and then, until the garlic is softened and turning lightly golden, about 5 minutes.

4. Remove the skillet from the heat and pour the contents into a stand blender.

Step 4: Blend the Green Sauce

1. Add the cooked kale stems to the blender when the time is up.

2. Use tongs to transfer the kale leaves over to the blender. You actually want to bring some of the water with them.

3. Add most of the zest from the lemon and 1 tablespoon of the juice.

4. Add ¼ teaspoon salt, 1 TBSP Milford Spice Company An Evening in Tuscany , the red pepper flakes if using, plus about 10 twists of freshly ground black pepper.

5. Blend until the mixture is completely smooth and silky, adding more spoonfuls of water if necessary to gain traction.

6. Taste, and add more salt, pepper or pepper flakes, and/or another tablespoon of lemon if desired.

7. Set aside.

Step 5: Cook the Pasta and Peas

1. Add the pasta to the boiling water and cook until al dente according to the package directions, stirring often.

2. Place the peas in the sieve and cook them in the water until they are warmed throughout, about 1 to 2 minutes if fresh, or 2 to 3 minutes if frozen.

3. Set the peas aside.

Step 6: Toss the Pasta

1. Before draining the pasta, scoop out about ½ cup of the pasta cooking water with a heat-safe measuring cup.

2. Drain the pasta, then return it to the pot.

3. Pour in the green sauce, about ¾ of the parmesan and the peas.

4. Add a small splash of the reserved cooking water. It is not the end of the world if you forgot it.

5. Stir gently until the pasta is well coated and bright green, adding another splash or two of pasta water to loosen the sauce and make it almost creamy.

Step 7: Finish and Serve

1. Divide into bowls immediately.

2. Top each with a sprinkle of the remaining parmesan.

3. Add a couple balls of burrata cheese, torn.

4. Sprinkle with lemon zest and red pepper flakes if desired.

5. Finish the bowls with a light drizzle of olive oil.

Why This Recipe Works

This kale rigatoni works because the cooked kale blends into a smooth, silky green sauce with olive oil, garlic, lemon, and pasta water. Peas add sweetness, parmesan adds savory depth, burrata makes the finished bowl creamy, and Milford Spice Company An Evening in Tuscany adds garlic, herbs, and Italian-inspired flavor.

Make It Your Way

• For extra brightness: add another squeeze of lemon juice before serving.

• For more heat: finish with extra red pepper flakes.

• For a lighter version: use less burrata or skip it and add extra parmesan.

• For more vegetables: add zucchini, asparagus, spinach, or broccoli.

What to Serve with An Evening in Tuscany Kale Rigatoni

This green rigatoni pairs well with garlic bread, roasted chicken, grilled shrimp, a simple green salad, roasted vegetables, tomato salad, or a light cucumber salad. It also works well as a vegetarian pasta dinner on its own.

More Ways to Use Milford An Evening in Tuscany

Milford Spice Company An Evening in Tuscany is useful beyond pasta. Try it in tomato sauces, green sauces, marinades, dressings, chicken dishes, fish, roasted vegetables, or mixed with olive oil for dipping bread.

• Blend it into green pasta sauces or pesto-style sauces.

• Stir it into tomato sauce, vodka sauce, or creamy pasta sauce.

• Use it to season chicken, fish, pork, or vegetables.

• Mix it with olive oil and lemon juice for a quick dressing or marinade.

Allergen-Friendly Swaps

• Gluten-free: use gluten-free rigatoni or another gluten-free pasta shape.

• Dairy-free: skip the parmesan and burrata or use dairy-free alternatives.

• Nut-free: this recipe is nut-free as written, but check all packaged ingredients.

More Easy Pasta Dinner Ideas

Looking for more green pasta recipes, vegetarian pasta dinners, or easy meals with big flavor? Pair this kale rigatoni with other pasta dishes, vegetable-forward dinners, and Milford Spice Company blends that make weeknight cooking easier.