local greens, toasted pepita romesco, white wine, parmesan (v, vego)

In a large pot of salted boiling water, cook the mafaldini pasta according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

Boil the Pasta

In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped kale and Swiss chard, cooking until wilted, about 5 minutes.

Sauté the Greens

In a blender, combine toasted pepitas, roasted red peppers, minced garlic, red wine vinegar, olive oil, smoked paprika, salt, and black pepper. Blend until smooth.

Make the Romesco Sauce

In the skillet with the greens, add the cooked pasta and romesco sauce. Toss to combine, adding reserved pasta water as needed to achieve desired consistency.

Mix Everything Together

Serve the pasta in bowls, drizzling with white wine and topping with grated Parmesan cheese.

Plate the Dish

Mafaldini pasta

Kale, chopped

mafaldi

Recipe information

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