Ingredients
Method
- Bring a large pot of salty water to boil. Meanwhile, remove and discard stems from 10 kale leaves, then, peel 1 clove garlic.
- When the water boils, add kale leaves and garlic, then cut the heat. Let cook until the kale is dark green and tender and the garlic is soft. Transfer both to a blender, add 1 540 mL can cannellini beans, 2 anchovies (or 2 tbsp capers) and 3/4 cup water hot water. Blend until smooth, mix in 1/2 tsp salt, taste and adjust — it should be bright with a hint of umami from the anchovies. Set aside.
- Back in the pot, bring water back to a boil, adding more salt and water as needed. Once boiling, add pasta and cook to al dente.
- While the pasta cooks, make your crispy parm bread crumbs. Heat a small saucepan on medium heat, add 2 tbsp olive oil and 1 anchovy (or 1 tbsp capers). Cook until soft, then smash with the back of a wooden spoon until it melts into the oil. Once melted, add 1/2 cup bread crumbs and cook, stirring often, until light brown and toasted. Cut the heat and mix in 1/2 cup parmesan. Set aside to cool, until ready to eat.
- Reserve 1 cup pasta water and drain the rest. Transfer the pasta back to the pot and cover in kale sauce. Add 4 tbsp butter and mix, gradually adding pasta water as you go, until bright green and glossy. Serve warm with crispy parm bread crumbs.
Notes
Don't worry if the parmesan starts to clump in your bread crumbs. When it's time to serve, just break up those larger pieces with your hands. You should worry, however, if the bread crumbs start to burn. Remember that they will continue to brown after you remove the pan from the heat. So look for that golden brown colour and call it a day!