Ingredients
1 lb. gemelli pasta
kosher salt
4 tbsp. unsalted butter, cut into 4 pieces
1 lb. kale, veins removed and shredded
2 garlic cloves, minced
1/4 c. freshly grated Parmesan
1/2 tsp. Freshly ground black pepper
Preparation
Step 1Bring a large pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions less 2 minutes. Stir pasta well to ensure pasta is evenly cooked. Reserve 1/2 cup pasta water.Step 2Meanwhile, in a large skillet over medium heat, add the butter. Using a rubber spatula, keep stirring to keep milk solids toasting evenly, approximately 5 minutes. Once butter is golden brown color, remove from heat and pour into a large mixing bowl. Watch the process closely as the butter can burn quickly. Set aside.Step 3Return skillet to high heat. Using a ladle, skim top layer of butter and add 3 tbsp of butter, plus 1 tsp salt and 1/2 tsp pepper to the skillet. Add pasta and mix well to ensure all pasta is coated in butter. To create a crispy golden texture, wait to stir pasta until edges of the turn golden brown, about 2 minutes. Stir and fry pasta again on the other side for 2 minutes. Add to the large mixing bowl with balance of brown butter.Step 4In the skillet add 1/2 cup reserved pasta water and kale. Sauté for 3 minutes. Return pasta mixture to the pan and warm through. Sprinkle the cheese and black pepper all over. Serve immediately.
