Fresh Penne Rosée
with Cheesy Lacinato Kale Salad
Cooking time
10 minutes
Servings
2/4
Calories
820 /serving
Fresh penne gets a satiny gloss from a quick-made rosée sauce. Rich with butter and cream, it gets into the grooves and clings to the tubes. Go for classic Northern Italian by whipping grated Grana Padano into a lemony vinaigrette for a robust Tuscan kale salad.
We will send you:
- 1 Shallot (or onion)
- 100g French radishes
- 1 Lemon
- 2 Garlic cloves
- 1 Bunch of lacinato kale
- 225g Fresh penne rigate
- 15ml Tomato paste
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Zester
Oil
Salt & pepper (S&P)
Strainer
Large pan
3 or 6 tbsp Butter
Total Fat
40 g
Saturated Fat
22 g
Sodium
790 mg
Total Carb
90 g
Sugars
9 g
Protein
31 g
Fibre
11 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Zest and juice the lemon. Thinly slice the radishes lengthwise. Remove the kale leaves from the stems; thinly slice the leaves. Mince the garlic. Halve, peel and mince the shallot. In a large bowl, make the vinaigrette by combining the lemon juice, lemon zest, ½ the cheese, 3 tbsp oil (double for 4 portions) and S&P.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a large pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the shallot, garlic and S&P. Sauté, 1 to 2 min., until fragrant. Add the tomato paste and sauté, 2 to 3 min., until dark red. Add the cream; bring to a boil. Reduce to a simmer and cook, stirring often, 1 to 2 min., until thickened.
Make the salad
To the bowl of vinaigrette, add the kale. Massage, 1 to 2 min., until softened. Add the radishes.
Combine the pasta & serve
To the pan, add the pasta, ½ the reserved cooking water, 1 tbsp butter (double for 4 portions) and S&P. Cook, stirring often, 1 to 2 min., until the pasta is coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta and salad between your plates. Garnish with the remaining cheese. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
