I know, it’s not summer but this pasta tastes like it! Suspend your disbelief, whip up a batch of this stuff and consume in the sunniest room of your house! The end.
For the Pangritata
- 2 slices of sourdough bread
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- small bunch parsley, leaves separated from stems
- 4 sprigs thyme, stems discarded, leaves finely chopped
- 4 sprigs rosemary, stems discarded, leaves finely chopped
- Zest of 1 lemon
For the Pasta
- 250 g bucatini pasta
- 20 g vegan butter
- 2 shallots, roughly chopped
- 1 clove garlic, finely chopped or crushed
- 1 tbsp capers, roughly chopped
- 3 stems of kale, de-stemmed and shredded
- 3 tbsp vegan wine
- juice 1/2 lemon
Make the Pangritata
- In a food processor, chop the sourdough into rough breadcrumbs. Set aside.
- In a small frying pan over medium heat, add the olive oil and bring to heat. Add the shallot and garlic and fry for a minute. Finely chop the stems of the parsley and add it to the pan along with the rest of the chopped herbs. Sautee for another minute.
- Add the bread crumbs with a good pinch of salt and pepper. Stirring continuously, toast the breadcrumbs until golden brown (about 3-5 minutes). Add the lemon zest, stir and remove from the heat. Set aside.
Make the Pasta
- Boil the pasta in a large pan of salted water until al dente. While cooking make the kale.
- In a medium saucepan over medium heat, add the vegan butter and bring to heat. Add the shallots, garlic, capers and the kale and sautee for a minute. Add the wine, cover with a lid and reduce heat to simmer for 2 minutes. Add the lemon juice and chopped parsley leaves and season.
- Drain the pasta and add it to the pan with the kale. Toss together and serve with a good sprinkle of the pangritata.
Serving Size:1 grams
Amount Per Serving:Unsaturated Fat: 0g