Ingredients
Equipment
Method
- Bring a pot of salted water to a boil for your pasta. Cook it according to the directions and before draining, reserve about 1 cup of the starchy water.
- While the water is boiling, heat a large skillet or pot over medium heat. Add 2 tablespoons of unsalted butter. Once melted, stir in the freshly cracked black pepper. Toast for about 60 seconds. Add in the chopped kale and stir. Add in 3/4 of the reserved pasta water and bring the mixture to a simmer. Add in the remaining butter and the drained pasta, tossing it together. Reduce the heat to low and stir in the parmesan and pecorino. Toss until melted and coated together. Serve immediately with extra parmesan shavings and freshly cracked black pepper.
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain the creamy texture.
- Tip 2: This dish is best enjoyed fresh, but if you must freeze it, consider freezing the pasta and sauce separately.
- Tip 3: A fresh green salad with a light vinaigrette complements this dish beautifully.
- Tip 4: Feel free to experiment with different cheeses for a new flavor twist.
- Tip 5: Try adding fresh herbs like parsley or basil for added freshness.