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+ servings
Kale Sauce Pasta with Burrata and Herbs
Prep Time
10 mins
Cook Time
15 mins
A simple, summery spin on kale sauce pasta made with burrata and fresh summer herbs. This recipe is adapted from Joshua McFadden’s cookbook Six Seasons.
Recipe Type: Dinner
Keyword: kale sauce pasta
Makes: 6 generous servings
  • 1 pound kale leaves, woody stems removed (or sub in other dark leafy greens)
  • Sea salt
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 2 cloves garlic, peeled and thinly sliced
  • 3/4 cup shredded Parmesan, divided
  • 1 pound wide, flat pasta noodles like pappardelle or tagliatelle or big shapes like rigatoni
  • 8 ounces burrata or mozzarella
  • 1/2 cup mixed herbs such as basil, parsley, mint, chives, or tarragon
  • Black pepper
  1. Bring a large pot of water to a boil. Once boiling, salt water generously. Add kale leaves and cook 4 - 5 minutes. Use tongs to move kale straight from the water to the pitcher of a blender. It's fine if a bit of water comes along with them.

  2. Meanwhile, set a medium saucepan or skillet over medium heat. When hot, add 1/4 cup olive oil and the sliced garlic. As garlic sizzles, edge heat down to low and continue cook until the oil is fragrant and the garlic is toasty but not burned. (If things get too hot, remove the pan from heat.)

  3. In the pitcher of the blender, along with the kale, add the olive oil-garlic mixture, 1/2 cup of Parmesan, and, if needed to blend, a few tablespoons of cooking water. Blend until mixture is completely smooth. Add sea salt to taste.
  4. In the same water used to blanch the kale, cook the pasta to the firmer side of al dente. Scoop pasta out of the water and into a large bowl. Toss pasta with about half the kale sauce and the remaining Parmesan. Add more sauce and a splash of cooking water as needed. Add sea salt and black pepper to taste. Add fresh herbs and toss.

  5. To serve, twirl or spoon pasta onto plates, tuck a bit of burrata alongside, and finish with a drizzle of olive oil and a few grinds of black pepper. Serve immediately.
  6. Any leftover sauce will keep well sealed in the fridge for a couple days.