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Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini (Rachael Ray) Recipe

Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini (Rachael Ray) Recipe

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Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini (Rachael Ray)

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Ingredients:

Serving

1 lb penne rigate or rigatoni rigate or other short cut shape
kosher salt
1 bundle tuscan kale, stemmed and cut into large irregular shapes
freshly grated nutmeg
1/4 cup pine nuts
1/4 cup chopped walnuts
1 cup packed fresh basil leaves (about 50 leaves )
1/2 cup packed fresh flat-leaf parsley
2 cloves garlic
1/3 cup grated parmigiano-reggiano (a generous handful)
1/3 cup grated pecorino cheese
broiled tomato crostini , for serving, recipe follows
4 ripe plum tomatoes, halved
2 tbsp fresh thyme
kosher salt and freshly ground pepper
evoo, for drizzling
twelve 1/2-inch-thick slices multi-grain batard or other crusty, long, 3-inch-wide loaf
2 cloves garlic, halved

Directions:

EVOO
Place a rack in the center of the oven. Preheat the broiler.
Cook the pasta in boiling salted water to al dente, 8 to 10 minutes. Heads up: reserve a mugful or about 1 1/2 cups starchy cooking water just before draining.
Arrange the kale on a cooling rack over a baking sheet. Dress the kale lightly with EVOO and season with salt, pepper and a little nutmeg. Broil until crisp and charred at the edges, 3 to 5 minutes. Remove from the oven and reserve.
Toast the nuts in a small skillet over medium heat until fragrant.
Place the herbs in food processor and add the nuts. Then grate in the garlic, season with salt and pepper, and add cheeses and 1/2 cup EVOO. Pulse into a thick pesto sauce and adjust the seasoning. Transfer to a large serving bowl.
Add 1 cup of the starchy water to the pesto. Toss the pasta and sauce to combine. If the pasta is dry, add the remaining 1/2 starchy water. Fold in half of the crispy kale and garnish with the remainder. Serve with Broiled Tomato Crostini.
Broiled Tomato Crostini:
Heat the broiler.
Arrange the tomatoes on a baking sheet and dress with the thyme, salt and pepper and drizzle with EVOO. Broil until charred at the edges, 10 minutes. Chop the tomatoes and reserve.
Just before serving, char the toasts on each side, rub with the cut garlic, drizzle with EVOO and top the toast with the chopped, broiled tomatoes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	536.61 Kcal (2247 kJ)
Calories from fat	175.01 Kcal
		% Daily Value*
Total Fat	19.45g	30%
Cholesterol	25.48mg	8%
Sodium	307.01mg	13%
Potassium	258.58mg	6%
Total Carbs	70.27g	23%
Sugars	5.71g	23%
Dietary Fiber	9.67g	39%
Protein	24.35g	49%
Vitamin C	12mg	20%
Iron	4.4mg	25%
Calcium	115.7mg	12%

Amount Per 100 g
Calories	240.08 Kcal (1005 kJ)
Calories from fat	78.3 Kcal
		% Daily Value*
Total Fat	8.7g	30%
Cholesterol	11.4mg	8%
Sodium	137.36mg	13%
Potassium	115.69mg	6%
Total Carbs	31.44g	23%
Sugars	2.55g	23%
Dietary Fiber	4.33g	39%
Protein	10.9g	49%
Vitamin C	5.4mg	20%
Iron	2mg	25%
Calcium	51.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11.6

Points
14

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol,
good source of fiber

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