Magic green pasta sauce
A dinner craving that I can eat night after night and still crave it.
I have been craving this pasta sauce since before I ever made it, but I had a vision to make fresh bowtie/ farfelle pasta (so much cuter than the supermarket bowties) with green sauce and sausage. I’ve had it many times now — with sausage, extra green veg like broccolini and just on it’s own, with extra cheese. The simplest way is my favorite, because of the layers upon layers of flavor that is packed into such a simple sauce, you really don’t need much else with it (especially when you have it with fresh pasta which is always worth the extra effort)!!
The sauce is made from kale, parsley, confit shallots and garlic, though it’s not a kale sauce. Truth be told I didn’t even want to title this ‘kale and parsley pasta sauce’ because it becomes more than it’s ingredients, especially with the chicken stock and confit shallots and garlic which give it such deep and unforgettable flavor. To do a quick confit, I just slowly cook the shallots and garlic on the stovetop in a saucepan until softened. They don’t gain much color but they are slowly cooked in extra virgin olive oil, transforming their flavor and essence into something much warmer, delicate and buttery. You can add brown anchovies into the blend to add an extra bit of umami, I’ve tried it with both anchovies and without and both ways are great & full of flavor.
You’ll need:
ice, to shock the greens after blanching
a high-speed blender, to blend the green sauce
a pasta machine, if you’re making fresh pasta
scales, to measure out the ingredients
You definitely don’t have to make your own pasta but I always think it’s worth the extra effort. <3