Kale Pesto Pasta with Broccoli

Instructions

1. Prepare Parmesan Breadcrumbs

   5 min hands-on

   • Tear focaccia into small pieces and pulse in a blender until fine crumbs form.
   • Heat olive oil in a large skillet over medium heat. Add breadcrumbs and toast, stirring frequently, until golden and crispy, about 3–4 minutes.
   • Zest one lemon and stir the zest into the breadcrumbs. Season with salt and black pepper. Set aside.

2. Blanch Kale for Sauce

   3 min hands-on2 min waiting

   • Bring a large pot of salted water to a boil. Add kale and blanch for 2 minutes until bright green and tender.
   • Transfer kale to an ice water bath to stop cooking. Drain well and squeeze out excess water. Set aside.

3. Char the Broccoli

   3 min hands-on6 min waiting

   • Preheat oven grill or broiler to high. Halve broccoli florets lengthwise and toss with olive oil. Season with salt and black pepper.
   • Arrange broccoli on a baking sheet in a single layer and grill for about 6 minutes, turning halfway, until slightly charred and tender.
   • Drizzle with half of the lemon juice. Keep warm if necessary.

4. Prepare Garlic and Parmesan

   3 min hands-on

   • Peel and chop garlic cloves. Heat olive oil in a small skillet over medium-low heat. Add garlic and sauté for 2 minutes until fragrant and golden. Remove from heat.
   • Grate Parmesan cheese and set aside.

5. Cook the Pasta

   2 min hands-on10 min waiting

   • Bring fresh salted water to a boil in the same pot. Add pasta and cook until al dente according to package instructions.
   • Reserve some pasta water before draining.

6. Make Kale Pesto Sauce

   4 min hands-on

   • In a blender, combine blanched kale, sautéed garlic with oil, basil leaves, sour cream, and remaining lemon juice.
   • Add reserved pasta water and blend until smooth. Adjust consistency with more pasta water if needed.
   • Season with salt and black pepper.

7. Combine Pasta and Sauce

   3 min hands-on

   • Return drained pasta to the pot. Pour kale pesto sauce over pasta and add half of the grated Parmesan.
   • Toss over low heat until pasta is coated and creamy. Add more pasta water if needed.

8. Assemble and Serve

   2 min hands-on

   • Divide pasta among plates. Top with charred broccoli and Parmesan breadcrumbs.
   • Garnish with remaining grated Parmesan and serve immediately.
   • Cooking tips:
   • For extra crunch, toast the breadcrumbs until deeply golden but not burnt.
   • Blanching the kale and shocking it in ice water keeps the sauce vibrant green.
   • Add pasta water gradually when blending the sauce to control consistency.
   • Use freshly grated Parmesan for optimal flavor and texture.
   • For a hint of spice, sprinkle chili flakes over the finished dish.