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Linguine with Garlic Breadcrumbs

Walnuts & Romano Cheese

Cooking time

0 minutes

Servings

0

Calories

0 /serving

In this one-pot-wonder recipe, we get the best out of linguine - a wide, flat pasta – by pairing it with a light lemon, butter and cheese sauce. Toss that together with nutrient-packed, sautéed kale, garlic breadcrumbs and walnuts, and you have yourself a pasta night to remember. Buon appetito! Approximately 716 calories per serving.

We will send you:

  • 3 Garlic cloves
  • 1 Lemon
  • 1 Yellow onion
  • 1 Bunch of kale
  • 15g Panko breadcrumbs
  • 16g Walnuts
  • 1/2 tsp Chili flakes
  • 225g Linguine
  • 25g Romano cheese

  • You will need:

    Olive oil & butter
    Salt & pepper
    Medium pot
    Large pan
    Strainer
    Total Fat
    0 g
    Saturated Fat
    0 g
    Sodium
    0 mg
    Total Carbs
    0 g
    Sugars
    0 g
    Protein
    0 g
    Preparation
    a picture
    Mise en place
    • Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce.
    • Mince the garlic.
    • Remove and discard the kale stems; roughly chop the leaves.
    • Zest the lemon.
    • Halve and juice the lemon; remove any seeds.
    • Peel, halve and thinly slice the onion.
    a picture
    Toast the nuts
    • Heat a large, dry pan on medium-high until hot.
    • Add the walnuts and toast, stirring constantly, 1 to 2 minutes, or until lightly browned and fragrant. (Keep an eye on them making sure they do not burn.)
    • Transfer immediately to a bowl and wipe out the pan.
    a picture
    Make the garlic breadcrumbs
    • In the same pan used to toast the nuts, heat a drizzle of olive oil and 1 tbsp of butter (double the butter for 4 portions) on medium until hot.
    • Add the minced garlic to the hot pan and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant and golden.
    • Add the breadcrumbs and cook, stirring frequently, 2 to 3 minutes, or until golden brown and toasted.
    • Transfer immediately to a bowl and season with S&P to taste. Set aside.
    • Wipe out the pan and set aside.
    a picture
    Cook the pasta
    • Add the pasta to the pot of boiling water.
    • Cook 8 to 10 minutes, or until al dente (still slightly firm to the bite).
    • Reserving ¾ cup of the pasta cooking water (reserve 1 ½ cups of cooking water for 4 portions), thoroughly drain the cooked pasta. Set aside.
    a picture
    Cook the onions & kale
    • While the pasta cooks, in the same pan used to make the garlic breadcrumbs, heat a drizzle of olive oil on medium until hot.
    • Add the onion and cook, stirring occasionally, 3 to 4 minutes, or until softened and slightly golden.
    • Add the kale and ¼ cup of water (double the water for 4 portions); season with S&P. Cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted.
    a picture
    Finish the pasta and serve
    • To the pan of onions and kale, add the cooked pasta, half of the reserved pasta water, lemon zest, lemon juice to taste, 2 tbsp of butter (double the butter for 4 portions), half of the Romano cheese and as much of the red pepper flakes as you’d like. Season with S&P to taste.
    • Cook, stirring constantly, 1 to 2 minutes, or until the sauce has thickened. (If the pasta seems dry, add the remaining pasta cooking water until you achieve your desired consistency.)
    • Divide the pasta between your bowls.
    • Top with the garlic breadcrumbs, remaining Romano and toasted walnuts. Bon appétit!