Kale Pasta

Kale Pasta

We've been busy this week launching Table II and Gohar Old World so lunch has been super fast, but still delicious. This week we had a simple kale pasta for studio lunch. The recipe never fails, comes together in less than 20 minutes, and everyone loves it. Also, it's a really beautiful green color.

Serves 6



2 cups packed kale, stems removed

1 cup grated parm

1/2 lemon, juiced

1/3 cup good olive oil

2 small garlic cloves

450 g (a box) large shaped pasta (like rigatoni or paccheri)

1/3 cup kosher salt




Bring a big pot of water to boil. Add salt. Taste. If it's not too salty to eat, add more salt.

Remove the stems from the kale. This is simple. Run your hand down the middle part and pull so they come out.

Put all kale leaves into the boiling water. Cook for 5 minutes til soft. Remove the kale from the pot and put in a bowl.

In a blender, combine kale, olive oil, lemon juice, parm, a few grinds of black pepper, and garlic. Mix on high speed til totally puréed. Add a little water if the blender isn't doing its thing. Add little amounts at a time. Taste for salt. Put the green mixture into a mixing bowl.

Boil the pasta 10-12 mins or as indicated on the box. When the pasta is almost cooked, take it out using a slotted spoon or spider and put it in the bowl. Mix in 5 tbs of sauce to the pasta. You don't want it to be soupy, just coated all over. Add more sauce if needed. Mixed til combined and everything is coated. If you have leftover sauce cover and store in the fridge.

Top each plate with a little more parm and pepper.


Originally published on November 10, 2022 in STUDIO LUNCH, the Gohar World text newsletter. Text "YUM" to 833-648-0911 or subscribe here to get the recipe first.

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