Pasta with Black Kale and Stracchino

Name: Pasta with Black Kale and Stracchino
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Linguine pasta 11.3 oz; Italian kale (cavolo nero) to clean 10.6 oz; Peeled almonds 1 ¼ cup; Grana Padano PDO cheese 1.8 oz; Extra virgin olive oil 1 tbsp; Fine salt to taste; Stracchino cheese 5.3 oz; Fresh liquid cream 0.4 cup; Thyme to taste; Extra virgin olive oil ¾ tbsp; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Almond slices to taste

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Serving: 4

PRESENTATION

When the chill of winter sets in, few things hit the spot like pasta with cavolo nero and stracchino. Really good stuff. This Tuscan favorite uses cavolo nero, or black cabbage, bringing a slightly bitter and earthy flavor to the table. And you know what, paired with stracchino cheese, you get a creamy and luxurious sauce that's rich but not too much—seriously good.

This cavolo nero pasta recipe shows how simple Italian ingredients can turn into something really, really special, especially when it is cold. Thing is, in Tuscany and throughout Central Italy, cavolo nero is a winter staple. It's often combined with pancetta, sausage, or even pecorino cheese for added depth.

But, and here's the thing, the addition of stracchino brings a silky twist, perfect for cozy family dinners or more elegant gatherings. This dish? It’s a fancy take on the classic Tuscan kale pasta dish. The creamy texture from the stracchino cheese pasta ensures every bite is moist and smooth, while the cavolo nero adds just the right bite. Pretty much.

Among Italian pasta recipes—like those with guanciale or spicy sausage—this one stands out because of its mix of soft cheese and robust greens. And listen, the flavors remind us why winter veggies are worth celebrating. This creamy kale pasta goes great with a simple salad or some crusty bread to soak up that extra sauce.

Whether you love easy pasta dishes or want a vegetarian meal with flair, this recipe offers the warmth and comfort people crave in winter. It's a sign of how even a few ingredients from the heart of Italy can make a golden plate of pasta that’s down-to-earth and a little bit special. So, next time it gets chilly, think about indulging in this Italian dish—sure to warm your heart and your table. Really.

INGREDIENTS

Linguine pasta 11.3 oz (320 g)

Italian kale (cavolo nero) 10.6 oz (300 g) - to clean

Peeled almonds 1 ¼ cup (150 g)

Grana Padano PDO cheese 1.8 oz (50 g)

Extra virgin olive oil 1 tbsp (10 g)

Fine salt to taste

for the stracchino cream: Stracchino cheese 5.3 oz (150 g); Fresh liquid cream 0.4 cup (100 g); Thyme to taste; Extra virgin olive oil ¾ tbsp (10 g); Fine salt to taste; Black pepper to taste

for seasoning and garnish: Extra virgin olive oil to taste; Almond slices to taste

Preparation

How to prepare Pasta with Black Kale and Stracchino

To prepare the pasta with black kale and stracchino, first clean the black kale by removing the hard central rib with your hands 1, keeping only the tender, dark leaves 2; you will need about 5 oz of cleaned black kale. Bring a pot of salted water to a boil. When the water boils, plunge the black kale leaves into it 3.

Boil them for about 15 minutes 4, until they are soft. Meanwhile, prepare the stracchino cream: pour the stracchino, cream 5, and oil 6 into a tall glass.

Season with a pinch of salt 7, a grind of pepper 8, and a few fresh thyme leaves 9.

Blend with an immersion blender until you get a smooth and velvety cream 10. Set it aside. Drain the black kale with tongs or a slotted spoon, reserving its cooking water 11. Transfer it into the blender jar 12.

Add the oil 13, peeled almonds 14, and a ladle of the hot cooking water 15.

Finally, add the Grana Padano 16 and blend until you get a creamy and bright-colored mixture 17. Transfer the black kale cream to a large pan 18.

Cook the pasta in the same water used to cook the black kale 19. Drain it al dente 20 and transfer it directly to the pan with the cream 21.

Add a drizzle of oil 22 and a small ladle of cooking water, then stir for a few minutes over low heat 23 to mix the pasta well with the condiment. Plate by pouring the cheese cream on the bottom and placing a nest of linguine on top. Complete with sliced almonds and serve your pasta with black kale and stracchino immediately 34!