Gail's Mafaldini Cavolo
"Gail Simmons, Food & Wine magazine special projects director and judge of Bravo’s ‘Top Chef', partnered with The Sosta on a dish featuring her favorite pasta, Mafaldini."
photo by Food.com
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
1
ingredients
- 2 teaspoons olive oil
- 2 teaspoons unsalted butter
- 1 teaspoon garlic, minced
- 1⁄2 teaspoon red pepper
- 1 cup baby kale, torn
- 1 teaspoon lemon zest, with more for garnish
- 2 teaspoons lemon juice
- 2 teaspoons reserved pasta water
- 2 tablespoons grated parmigiano-reggiano cheese
- 1 nest mafaldini pasta (or another wide flat noodle)
- 2 tablespoons stracciatella cheese (or fresh mozzarella)
- 1 teaspoon basil, torn
directions
- In medium skillet, over medium heat, add olive oil and butter until butter melts. Add garlic and red pepper and cook until garlic turns golden brown, about 5 minutes. Add kale and sauté for 2 minutes. Place in medium bowl.
- In same bowl, add lemon zest, lemon juice, pasta water, parmigiano Reggiano and set aside.
- Cook mafaladini until al dente and add to bowl of ingredients. Mix rapidly to form sauce and coat the noodles.
- Plate pasta with 3 small scoops of stracciatella and finish with torn basil and more lemon zest.
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RECIPE SUBMITTED BY
Food.com
United States
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