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!
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
- Food Processor (Multi-functional)
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
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.
Tried this recipe?Let us know how it was!