Mafaldi Recipe
Recipe information
Make Mafaldi in just 30m. local greens, toasted pepita romesco, white wine, parmesan (v, vego)
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Ingredients
Pasta
Local Greens
Toasted Pepita Romesco Sauce
For Serving
Cooking the Pasta
1. Boil the Pasta
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.
Preparing the Greens and Sauce
2. Sauté the Greens
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.
3. Make the Romesco Sauce
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.
Combining Ingredients
4. Mix Everything Together
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.
Serving
5. Plate the Dish
Serve the pasta in bowls, drizzling with white wine and topping with grated Parmesan cheese.
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