Ingredients:

  • 1 lb (450g) Campanelle or Farfalle pasta
  • 1 tbsp (15ml) salt
  • 1 cup (240ml) basil pesto
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 5 oz (140g) Lacinato kale, stems removed and chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (1–2 minutes less than package directions). Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Heat olive oil in a skillet over medium heat. Sauté minced garlic and red pepper flakes for 60 seconds until fragrant. Add chopped kale and sauté for 3–5 minutes until wilted and vibrant green.
  3. Lower heat to medium-low. Stir in pesto and heavy cream, whisking until smooth and simmering. Stir in Parmesan cheese until melted. If the sauce is too thick, whisk in reserved pasta water 2 tablespoons at a time until glossy.
  4. Add the cooked pasta to the skillet. Toss vigorously for 1–2 minutes over low heat to allow the pasta to absorb the sauce. Remove from heat, stir in fresh lemon juice, and season with salt and black pepper.