Closed on Melbourne Cup Day.

Rigatoni with Kale and Pecorino

Recipe by Tobie Puttock

  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, smashed and peeled
  • 500g kale, washed and thick stalks removed
  • ½ lemon
  • Sea salt and freshly cracked pepper
  • 250g rigatoni or other pasta
  • ¼ cup pecorino or parmesan cheese, freshly grated
  • Extra virgin olive oil, for finishing
  • Fresh or dried chilli to taste (optional)
  1. Bring to the boil a large pot of water for the pasta, adding a generous pinch of salt.
  2. In a small pot, add ¼ cup of extra virgin olive oil and garlic, and cook over a medium heat until the garlic starts to brown. Once browned, remove from heat and add the oil and garlic to the bowl of a food processor.
  3. Plunge the washed kale into the boiling water for 3-4 minutes, then use tongs to remove from the water and place into the food processor. Don’t be scared to drag some of the water over also. Blend the ingredients until you have a totally smooth puree. We are looking for a sauce consistency, so if it looks too thick, take a small ladle of the pasta water to loosen it up.
  4. Cook the pasta as per the manufacturer’s instructions, however, cook for 2 minutes less or until al dente. Strain the pasta (reserving 1 cup of the pasta water) and add back to the pot. Pour the pureed kale mixture over the pasta and place over a low heat. Use a wooden spoon to gently stir the pasta. Once again, if it’s looking too thick, add a little water to the pot to loosen it up. Have a taste and adjust with salt and lemon juice to balance the bitterness from the kale. Add a pinch of cracked pepper, a drizzle of extra virgin olive oil and the cheese. Fold through and serve right away.

Serves 4.

Watch Tobie make it here.

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