Mafaldi Recipe
Mafaldini is a ribbon-shaped pasta that resembles miniature lasagna noodles, characterized by its wavy edges. This version is paired with local greens and a toasted pepita romesco sauce, showcasing a blend of textures and flavors typical in Italian cuisine. Here's how to make it at home.
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Ingredients
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Pasta
Local Greens
Toasted Pepita Romesco Sauce
For Serving
Method
Cooking the Pasta
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
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.
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
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
Plate the Dish
Serve the pasta in bowls, drizzling with white wine and topping with grated Parmesan cheese.