• Author: Arianna
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 2 Servings (as mains) 1x


  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • juice of 1/4 of a lemon
  • 1 bunch kale (black/lacinato is best)
  • 250 g dried pasta (penne or fusilli is good, but anything will work)
  • 3/4 cup grated Parmigiano Reggiano (or similar cheese)


  1. Bring a large pot of salted water to a boil. Remove the thick ribs from the kale leaves and discard.
  2. In a small pan, heat the olive oil and garlic on medium until the garlic is soft and remove from heat.
  3. Once water is boiling, add the kale leaves and cook for about 5 min (until they are tender but not mushy). Remove leaves from the water and put them directly into a blender.
  4. Add the pasta into the still-boiling water and cook according to package directions.
  5. Add the garlic and oil from the pan into the blender, along with the lemon juice and a splash of hot water from the pot. Blend until you have a smooth puree, adding more hot water if needed. Season with salt and pepper and blend again.
  6. Reserve about 1 cup of pasta water and drain the pasta. Return the cooked pasta to the pot and add the kale puree, 3/4 of the cheese, and a splash of the reserved pasta water. Toss until the pasta is well coated, adding pasta water as needed to make the sauce loose and creamy in texture.
  7. Serve into bowl and top with a drizzle of olive oil and remaining cheese.

Get $10 OFF your first order.
I would like to receive recipes, sustainability tips and offers from