Fusilli Alla Crazy B*st*rd - Natashya's Version |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Found this in a wonderful blog by a gal named Natashya - . This gal can knock some pots! This is her version of a great recipe adapted from Food & Wine Magazine's recipe in Jan '09 issue. The original recipe called for beet greens but as my kale is way ahead of the beets right now, I seized on this talented cook's version & am quite impressed with the results. I did adapt & use a well-drained pint of canned diced tomatoes as I can't bear to buy winter maters... any of 'em. Worked well for me. May up the greens next time round. Also will prep the nuts & maters earlier in the day (or the night before). Can't wait to make when the first garden cherry, fig & grape tomatoes start coming in! Ingredients:
1/2 cup pecans, broken |
1 pint cherry tomatoes |
2 tablespoons olive oil |
1 teaspoon olive oil |
salt, to taste |
black pepper, freshly ground |
1 lb fusilli |
5 garlic cloves, sliced |
1/2 lb kale, rinsed and coarsely chopped |
1 pinch red pepper, crushed |
1/2 lb goat cheese, soft, thickly sliced |
1/4 cup parmigiano-reggiano cheese, freshly grated |
Directions:
1. Preheat the oven to 350°. On a rimmed baking sheet, toast the pecans for 5 minutes, until lightly browned; let cool slightly. Keep an eye & nose on them so they don't burn. Coarsely chop and transfer to a bowl.
2. Raise the oven temperature to 450°. On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper. Roast the tomatoes for about 10 minutes, until browned in spots.
3. In a large pot of boiling, salted water, cook the fusilli.
4. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat, stirring constantly, until just barely golden, 2 minutes. Add the roasted tomatoes, kale and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, about 5 minutes.
5. Drain the fusilli, using the cooking water to warm the serving bowl & reserving 1/2 cup of the cooking water.
6. Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet with the kale & maters and cook over moderate heat, tossing to coat the pasta. Season with salt and pepper. Transfer the pasta to the drained warmed serving bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.
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