Month: March 2024

Created on 3/20/2024

Ingredients:

• 1 large bunch Tuscan kale, ribs and stems removed
• Kosher salt
• 12 oz. farro pasta or whole wheat pasta
• ⅓ cup raw pistachios
• ¼ cup extra-virgin olive oil
• 1 garlic clove
• 1 oz. Parmesan, finely grated, plus more for serving
• 2 Tbsp. unsalted butter
• Freshly ground black pepper

Instructions:

Step One: Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands

Step Two: Cook pasta in pot of boiling water, stirring occasionally, until al dente

Step Three: Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl

Step Four: Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper

Created on 3/20/2024

Ingredients:

• 1 lemon
• 12 oz. spaghetti or other long pasta
• Kosher salt
• ¾ cup heavy cream
• 6 Tbsp. unsalted butter
• 3 oz. finely grated Parmesan (about ¾ cup)
• Freshly ground black pepper

Instructions:

Step One: Using a vegetable peeler, remove two 2″-long strips of zest from 1 lemon. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining lemon zest into a large pot (like a Dutch oven). Cut zested lemon in half and squeeze out enough fresh lemon juice to yield 2 Tbsp. into a small bowl; set aside

Step Two: Cook 12 oz. spaghetti or other long pasta in another large pot of boiling heavily salted water according to package directions, stirring occasionally, until very al dente (pasta will finish cooking in the sauce)

Step Three: Meanwhile, add ¾ cup heavy cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in 6 Tbsp. unsalted butter, 1 Tbsp. at a time, until melted and sauce is creamy and emulsified. Remove from heat

Step Four: Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook pasta, tossing often and adding 3 oz. finely grated Parmesan (about ¾ cup) little by little, until cheese is melted and sauce is creamy, about 3 minutes. Remove from heat and stir in reserved lemon juice. If sauce looks tight, add 1–2 Tbsp. more pasta cooking liquid (cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things). Season with more salt, if needed

Step Five: Divide pasta among bowls. Season with freshly ground black pepper, then garnish with reserved lemon zest strips

Created on 3/20/2024

Ingredients:

• 12 ounces fettuccine or other long pasta
• Kosher salt
• ¼ cup (½ stick) unsalted butter, cut into small pieces
• ¾ cup finely grated Parmesan, plus more for serving
• Freshly ground black pepper

Instructions:

Step One: Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid

Step Two: Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, no more than 1 tablespoon at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese