I decided on a pasta dish for the final course of my Italian dinner—after all, what kind of an Italian meal would it be without pasta? I steered away from cream, since my cream of asparagus soup already highlighted this ingredient. Instead, I made a sauce from the sage-infused olive oil left over from the fried sage appetizer. Maintaining the theme of previous courses, I featured something green in the entrée as well. Another symbolic reference to spring—bring on the green!

I chose kale as the focal point, as kale and pasta pair well. Kale, unlike other greens, doesn’t lose its robust texture when cooked; it wilts, but it holds its shape and doesn’t get slimy. Kale is also very nutritious, making it a great addition to any meal. Breadcrumbs take this kale and pasta dish to the next level, providing a garlicky crunch with each and every bite.

Don’t be alarmed by the anchovies if you’re not a seafood fan! They don’t give the kale pasta a fishy taste—instead, they add a subtle richness. The anchovy fillets dissolve into the butter and olive oil, adding meatiness to the sauce. Trust me–you don’t want to skip the anchovies! If you’ve ever had a Caesar salad before, then most likely you’ve had anchovies. It didn’t taste fishy, did it? Neither does this.

Make sure to drizzle the sage-infused olive oil over the kale pasta before serving; it adds a lot of flavor to the dish. Regular olive oil will suffice, if you’re not making the fried sage appetizer. On my last day of leftovers, I drizzled a little truffle oil over the kale and pasta, and it was heavenly. Feel free to experiment with different kinds of olive oil; just make sure to use some oil, as it will really enhance the overall flavor.

Now you have a great Italian menu, perfect for a spring day!

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Kale Pasta with Breadcrumbs

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Serves	6
Meal type	Main Dish
Region	Italian
From magazine	Bon Appetit February 2013

Kale pasta with sage-infused olive oil and breadcrumbs--a healthy Italian pasta dish sure to satisfy!

Ingredients

• 1 Pound kale (about 2 large bunches, stems trimmed)
• 5 Tablespoons sage-infused olive oil or other olive oil (devided, plus more for drizzling)
• 1 cup breadcrumbs
• 3 Garlic cloves (chopped, divided)
• freshly ground black pepper
• 2 Tablespoons unsalted butter
• 4 anchovy fillets packed in oil (drained)
• 1 Pound small shells
• 3/4 cups finely grated Parmesan
• salt

Directions

Step 1

Working in batches, cook kale in large pot of boiling salt water until just tender, about 4 minutes. Using tongs, transfer to a rimmed baking sheet; let cool. Set aside pot with water. Squeeze out access liquid from kale (the kale will regain its shape); chop leaves and finely chop stems; set aside.

Step 2

Heat 3 tablespoons sage-infused olive oil in a small skillet over medium heat. Add breadcrumbs and cook, stirring often, until beginning to brown, about 4 minutes. Add one-third of chopped garlic and cook, stirring often, until breadcrumbs are golden, about 3 minutes. Season with salt and pepper and transfer to a paper towel-lined plate; let cool.

Step 3

Heat butter and remaining 2 tablespoons sage-infused olive oil in a large heavy pot over medium-low heat. Add anchovies, red pepper flakes, and remaining two-thirds chopped garlic; cook, mashing anchovies with a spoon, until a paste forms, about two minutes. Add reserved kale and 1/2 cup water. Cook stirring often, until kale is warmed through, about 4 minutes. Season with salt and pepper.

Step 4

Meanwhile, bring reserved kale cooking liquid to a boil; add pasta and cook stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Step 5

Add pasta and 1/2 cup cooking liquid to kale mixture and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta. Mix in Parmesan and 1/2 cup breadcrumbs; toss to combine. Season with salt and pepper. Divide pasta among plates, drizzle with sage-infused olive oil, and top with remaining breadcrumbs.