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Pasta with Black Kale and Chestnuts

17/11/2023

Pasta with black kale and chestnuts is an autumnal dish full of earthy flavors, a perfect match between winter vegetables and the sweetness of chestnuts. Here is the recipe:

Ingredients

  • 320 g of pasta (pappardelle, tagliatelle, or short pasta of your choice)
  • 200 g of black kale
  • 150 g of already cooked chestnuts (you can use pre-packaged ones or cook fresh chestnuts yourself)
  • 1 clove of garlic
  • Chili pepper (optional, according to taste)
  • Salt and pepper to taste
  • Extra virgin olive oil
  • 50 g of grated Parmesan cheese (optional)
  • Vegetable broth or pasta cooking water as needed

Preparation

  1. Clean the black kale by removing the tough central stem and chopping the leaves into strips.
  2. Bring a pot of salted water to a boil and blanch the black kale for about 5 minutes. Drain it (save the water to cook the pasta later) and set it aside.
  3. In the same water, cook the pasta following the times indicated on the package to achieve an al dente texture.
  4. In the meantime, in a large skillet, heat some oil with a clove of garlic and optionally chili pepper.
  5. Add the black kale to the skillet and sauté for a few minutes.
  6. Add the chestnuts and let them flavor for another 5-10 minutes; if it’s too dry, you can add a ladle of vegetable broth or pasta cooking water.
  7. Drain the pasta al dente and transfer it to the skillet with the black kale and chestnuts. Sauté everything together for a couple of minutes.
  8. Off the heat, if you like, add grated Parmesan cheese and mix well.
  9. Adjust with salt and pepper, and it’s ready to be served.

If desired, you can also add a touch of pancetta or guanciale sautéed to give the dish a more flavorful note.

Curiosity

Black kale, also known as “Tuscan kale” or “lacinato,” is widely used in central Italian cuisine, particularly in Tuscan cooking. Combined with chestnuts, it offers a contrast of flavors that recalls the peasant traditions where both ingredients were easily available and constituted the basis of autumn and winter nutrition.

Pasta with Black Kale and Chestnuts