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10-Shallot Spaghetti with Kale

Serves 4

Originally aired

INGREDIENTS
  • 2 tablespoons olive oil
  • 4 tablespoons butter, cut into small pieces
  • 10 large shallots, halved and thinly sliced
  • 4 cloves garlic, thinly sliced
  • Salt and pepper
  • 2 tablespoons fresh thyme, chopped
  • 1 pound farro or whole wheat spaghetti
  • 1 bundle cavolo nero (also known as flat or black kale), stemmed and thinly sliced
  • Grated Pecorino cheese
  • Chopped toasted hazelnuts
  • Flat leaf parsley, garnish
PREPARATION

Bring a large pot of water to a boil.

Heat a large skillet over medium heat with olive oil, 2 turns of the pan. Melt butter in olive oil and add shallots and garlic; season with salt, pepper and thyme. Cook until light caramel in color, 15-20 minutes, stirring frequently.

Salt the boiling water. Cook pasta to al dente, adding the kale for the last 4 minutes of cook time. Add 1 cup starchy cooking water to shallots and garlic. Drain pasta and kale and toss with shallots. Adjust salt and pepper, toss in a couple handfuls of cheese and serve pasta garnished with nuts and parsley.

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