Saucy Green Pasta with Calabrian Breadcrumbs
Vegetarian
Servings: 8
Ingredients
Calabrian Breadcrumbs:
- 2 tablespoons extra-virgin olive oil
- ¾ cup panko breadcrumbs
- 1 tablespoon Calabrian chili paste, from a jar
For the Green Sauce and Pasta:
- 1 bunch lacinato kale, deribbed and roughly chopped
- 10 oz baby spinach
- ½ cup roughly chopped chives
- ½ cup packed basil leaves
- ½ cup roughly chopped fresh parsley
- 4 garlic cloves, minced
- 1 cup whole milk ricotta
- ½ cup shredded parmesan cheese
- Zest of ½ lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 16 oz rigatoni or other short tubular pasta
- ½ cup pasta water, or low-sodium veggie or chicken broth if making ahead
- 2 tablespoons unsalted butter
- 1 large shallot halved and thinly sliced
- ½ cup dry white wine
Instructions
- Bring a large pot of salted water to a boil. This will be used for both blanching the greens and cooking the pasta.
Make the Calabrian Breadcrumbs:
- In a skillet, heat the olive oil over medium heat. Add the panko and Calabrian chili paste and cook, stirring often, until the breadcrumbs are golden brown and fragrant, about 4 minutes. Be careful not to burn. Set aside.
Blanch the Greens:
- Add the kale and spinach to the boiling water and cook for 2 minutes, just until softened. Using tongs or a slotted spoon, transfer them to a large bowl of ice water to stop the cooking and preserve their bright color. Leave the boiling water on the stove for later use.
Make the Green Sauce:
- Drain the cooled greens and squeeze out as much excess water as possible using your hands, a cheesecloth, or a clean dish towel. Transfer the greens to a high-speed blender along with the chives, basil, parsley, garlic, ricotta, parmesan, lemon zest, lemon juice, salt, and pepper. Do not blend yet—wait until the pasta water is ready (or use broth if prepping in advance).
Cook the Pasta:
- Add the pasta to the same pot of boiling water and cook until al dente, according to package instructions. Just before draining, ladle out ½ cup of the starchy pasta water (or use broth if prepping this in advance). Add it to the blender and blend until the sauce is very smooth and creamy. Set aside.
Build the Sauce:
- In a large, deep skillet over medium heat, melt the butter. Add the shallot and cook, stirring, until softened, about 4 minutes. Pour in the blended green sauce and the white wine. Stir and let simmer for 2 to 3 minutes to slightly reduce.
Finish the Pasta:
- Drain the cooked pasta (reserving an additional cup or two of pasta water in case you need it). Add the pasta to the skillet with the green sauce and toss to coat. If the sauce is too thick, loosen it with a splash of the reserved pasta water or broth until you reach your desired consistency.
Serve:
- Divide the pasta among plates and sprinkle with a touch more parmesan, if desired, and a generous sprinkle of the Calabrian breadcrumbs.