Kale Ragu over Allemandi Tagliatelle



Blanch kale and garlic in salted boiling water, salted with

Prodotti di Sardegna Coarse Sea Salt.

Pulse in food processor until fine and set aside.

When ready to eat, place 1 ⁄ 2 cup Trampetti Extra Virgin Olive Oil in a sauté pan. Add diced pancetta, if you are using. Saute pancetta until crisp.

If not using pancetta, heat oil and add finely chopped herbs. Turn off heat and allow the oil to infuse with the herbs. Otherwise, use the Le Ferre Mediterranean Herb Olive Oil.

When ready to serve, cook Allemandi Tagliatelle Egg Pasta in salted boiling water until al dente.

Add finely chopped garlic and kale to the saute pan and heat for about 5 minutes. Toss in cooked pasta with some of the pasta water. Toss well to coat with all ingredients.

Top with grated caciocavallo or pecorino cheese and serve hot.