Green Sauce Pasta with Crispy Breadcrumbs

Ingredients

Crispy Breadcrumbs

• ¼ pound day-old Italian bread, torn into chunks
• 1 small garlic clove, chopped
• Pinch of chile flakes
• 4 fresh basil leaves
• 2 tablespoons olive oil

Green Sauce Pasta

• ¼ cup extra-virgin olive oil, plus more for drizzling
• 6 garlic cloves, gently smashed and peeled
• 1 medium shallot, chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 large bunch lacinato kale, thick ribs removed (or curly kale)
• 4 cups loosely packed baby spinach
• 6–8 fresh basil leaves (thin stems included)
• 1 pound pasta (long noodles or short shapes like rigatoni both work well)
• 1 cup reserved pasta cooking water
• 1 lemon, zested and juiced
• ¾ cup freshly grated Parmigiano-Reggiano, plus more for serving

Directions

1. Place the olive oil and garlic in a small saucepan over medium heat. Cook until the garlic just begins to turn lightly golden, 1–2 minutes. Reduce the heat to low, add the shallot, and cook until softened, about 2 minutes more. Remove from heat and set aside to cool slightly.
2. In a food chopper or small food processor, pulse the bread with the garlic, chile flakes, and basil until coarse crumbs form. Heat the olive oil in a skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown and crispy, about 3–5 minutes. Transfer to a bowl and set aside.
3. Bring a large pot of generously salted water to a rolling boil. Add the kale and cook for 2 minutes. Add the spinach and basil and cook until the greens are just tender, about 2 minutes more. Remove the pot from heat and, using tongs, transfer the dripping greens directly to a blender. Set aside.
4. Return the water to a boil, add the pasta, and cook according to package instructions. Reserve 1 cup of the pasta cooking water, then drain and return the pasta to the pot.
5. To the blender with the greens, add the cooked garlic and shallot mixture (along with all of the oil), the Parmigiano-Reggiano, lemon zest, lemon juice, 1 teaspoon kosher salt, black pepper to taste, and about ¼ cup of the reserved pasta water. Blend until smooth and creamy, scraping down the sides as needed. Add more pasta water, if needed, a small splash at a time, until the sauce is thick yet pourable. Taste and adjust seasoning if needed.
6. Pour the green sauce over the pasta and toss well, adding more pasta water as needed until the sauce is silky and clings to the noodles. Serve topped with extra parmesan, a drizzle of olive oil, and a generous sprinkle of crispy breadcrumbs.

Serves: 4 to 6