Pipe Rigate with Kale and Sliced Almonds in a Sage Brown Butter Sauce!!
This pasta dish is so delicious and ready in under 20 minutes! The combination of fresh herbs, brown butter, garlic, toasted almonds, parmesan, and fresh kale make this one of my favorite dinners! I like to pair this pasta with a small side salad, garlic bread, and a glass of wine. Enjoy!!
Prep time: 8 minutes Cook time: 15 minutes
-12 oz Pipe Rigate or any pasta you have (you can also substitute GF pasta)
-1/4 cup salted butter
-3 cloves of garlic (chopped)
-1/4 cup sliced almonds
-3/4 teaspoon dried sage
-2 fresh sage leaves
-1 cup kale (chopped in small ribbons and stem removed)
-1/2 teaspoon pepper
-1/4 teaspoon salt
-1/4 teaspoon red pepper flakes
-Save 1/2 cup of pasta water
-1/2 cup grated parmesan
-Boil water for your pasta. Once boiling be sure to add a teaspoon of salt.
-Add the pasta to the boiling water and cook to al dente. Then set aside if your sauce is still cooking. Be sure to save 1/2 cup of pasta water.
-On the stove brown your butter. Heat on low to medium and constantly stir.
-Place the butter in the pan over medium heat. Make sure to continuously stir the butter. It will start to sizzle and foam. Then you will see the butter turn a nice golden color and you will start to smell a nice rich and nutty flavor. This whole process will take between 5-8 minutes.
-Once the butter has browned remove it from the heat and add in the almonds, dried sage, pepper, salt, red pepper flakes, and chopped garlic. Let the almonds and herbs toast for a couple of minutes.
-Put back on low heat and add the chopped kale and 2 fresh sage leaves. Let cook for 4-5 minutes.
-Pour in the pasta water and mix. Then add the cooked pasta and 1/4 cup of parmesan and mix.
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