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. 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.
