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🍽️ Fresh Tagliatelle with Kale and Crispy Bacon

632 kcal · 30 min · 4 servings

Fresh Tagliatelle with Kale and Crispy Bacon Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring about 5 liters of salted water to a boil in a large pot and cover it.
  2. 2. Wash the parsley thoroughly, dry it, and pick the leaves off the stems.
  3. 3. Peel the garlic and chop it finely.
  4. 4. Coarsely crush the Parmesan.
  5. 5. Put the parsley, garlic, Parmesan, and olive oil into a tall container.
  6. 6. Puree the mixture and set it aside to let the flavors infuse.
  7. 7. Wash the kale and remove the thick ribs.
  8. 8. Halve the shallots, peel them, and cut them into small cubes.
  9. 9. Wash the zucchini, cut off the ends, and halve them lengthwise.
  10. 10. Cut the zucchini halves into thin half-moons.
  11. 11. Blanch the kale leaves in the boiling salted water for about 2 minutes.
  12. 12. Remove the kale with a slotted spoon.
  13. 13. Rinse the kale under cold water and let it drain in a sieve.
  14. 14. Bring the salted water in the pot back to a boil.
  15. 15. Take about 100 ml of cooking water from the pot and set it aside.
  16. 16. Heat a pan without fat over medium heat.
  17. 17. Fry the bacon slices for about 3 minutes until crispy on both sides.
  18. 18. Let the bacon drain on kitchen paper.
  19. 19. Do not clean the pan; keep the fat in it.
  20. 20. Sauté the shallots and zucchini in the same pan over medium heat for about 2 minutes.
  21. 21. Chop the kale roughly.
  22. 22. Put the kale with about 50 ml of the cooking water and the butter into a pot.
  23. 23. Cook the kale, stirring, for about 5 minutes.
  24. 24. Cook the tagliatelle in the boiling salted water for about 3 minutes until al dente.
  25. 25. Season the zucchini-kale mixture with salt, pepper, and sugar.
  26. 26. Stir 2 to 3 tablespoons of the cooking water into the pesto.
  27. 27. Season the pesto with salt, pepper, and sugar as well.
  28. 28. Drain the tagliatelle in a sieve.
  29. 29. Mix the tagliatelle in the pot with the kale, pesto, and vegetables.
  30. 30. Plate the pasta.
  31. 31. Garnish the dishes with the crispy bacon.

Nutrition per serving