California Walnut and Kale Bucatini

Spice up your dinner routine with this California Walnut and Kale Bucatini!  A hearty, flavorful meal that’s both comforting and nutritious. Perfect for a cozy night in! California Walnut and Kale Bucatini for the healthy and flavorful win!

Ingredients:

• 4 cloves garlic
• ½ cup California walnut halves
• ¼ cup pine nuts
• 2 TBSP dried oregano
• ¼ cup California extra virgin olive oil
• 1 Fresno chili, sliced
• 1 ½ tsp kosher salt
• ½ tsp fresh ground black pepper
• ½ cup golden or combo California raisins
• 2 cups chopped lacinato kale
• 8 oz bucatini or thick pasta noodle, cooked according to package instructions, 1 cup of pasta water reserved
• 1 TBSP red wine vinegar
• 2 oz aged California cheddar, grated

Directions:

1. Pulse garlic in a food processor until finely chopped. Add walnuts, pulse to a coarse texture. Mix in pine nuts and oregano briefly.
2. Heat olive oil in a skillet; toast the walnut mixture for 3-4 minutes. Add chili, salt, and pepper, cook for 2 minutes.
3. Stir in raisins and kale until wilted, about 3-4 minutes. Add ½ cup pasta water, simmer to thicken, 5 minutes.
4. Mix in vinegar, adjust seasoning. Add pasta water for consistency. Combine with cooked pasta, top with cheese.

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California Walnut and Kale Bucatini

Spice up your dinner routine with this California Walnut and Kale Bucatini!  A hearty, flavorful meal that's both comforting and nutritious. Perfect for a cozy night in! California Walnut and Kale Bucatini for the healthy and flavorful win!

Course Main Course

Cuisine Italian

Keyword #northeastnosh #pasta #healthydinner #italiancusine #homecooking #homecooked #comfortfood #walnut #raisin #spicy #easyrecipe #foodie #pastarecipe 

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 Servings

Equipment

• Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
• Food Processor (Multi-functional)
• Measuring cups and spoons
• Mixing Bowls w/lids
• Pasta Pot

Ingredients

• 4 cloves garlic
• ½ cup California walnut halves
• ¼ cup pine nuts
• 2 TBSP dried oregano
• ¼ cup California extra virgin olive oil
• 1 Fresno chili sliced
• 1 ½ tsp kosher salt
• ½ tsp fresh ground black pepper
• ½ cup golden or combo California raisins
• 2 cups chopped lacinato kale
• 8 oz bucatini or thick pasta noodle cooked according to package instructions, 1 cup of pasta water reserved
• 1 TBSP red wine vinegar
• 2 oz aged California cheddar grated

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Instructions

• Pulse garlic in a food processor until finely chopped. Add walnuts, pulse to a coarse texture. Mix in pine nuts and oregano briefly.
• Heat olive oil in a skillet; toast the walnut mixture for 3-4 minutes. Add chili, salt, and pepper, cook for 2 minutes.
• Stir in raisins and kale until wilted, about 3-4 minutes. Add ½ cup pasta water, simmer to thicken, 5 minutes.
• Mix in vinegar, adjust seasoning. Add pasta water for consistency. Combine with cooked pasta, top with cheese.