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Brown Butter Rotini with Kale, Hazelnuts, and Parmigiano

Brown Butter Rotini with Kale, Hazelnuts, and Parmigiano
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 Box Banza Rotini
  • 1/2 bunch Kale
  • 6 oz. Hazelnuts
  • 4 cloves Garlic
  • 4 oz. Parmigiano Reggiano Cheese
  • 3 oz. Black and Bolyard Original Unfiltered Brown Butter
  • to taste Lemon Juice
  • to taste Lemon Zest
  • to taste Sea Salt
  1. Bring a large pot of water to a boil. Season the water liberally with salt.
  2. Heat a small saute pan over medium-low heat. Add hazelnuts to the pan and toast stirring often until they just begin to get light brown in color and are fragrant. Roughly chop and set aside.
  3. Using a chef's knife, gently tap the garlic cloves between the heel of the knife and the cutting board. Discard the skin of the garlic and finely slice the cloves.
  4. Cut the kale into 1/2" slices and reserve.
  5. Drop 8 oz. of pasta into the boiling salted water and stir occasionally to prevent sticking.
  6. Simultaneously, melt the 3 oz. of Black & Bolyard Original Unfiltered Brown Butter Brown Butter in a large pan. Add the sliced garlic, stir and toast until golden for 2-3 minutes.
  7. Add the sliced kale to the pan and wilt down.
  8. Add the toasted hazelnuts to the pan and season everything lightly with sea salt.
  9. When the pasta is slightly al dente, strain from the boiling water and add to pan with a few splashes of the pasta water from the pot. Cook for another minute to meld the components and toss to coat the pasta.
  10. Adjust seasoning with salt and fresh lemon juice in the pan, then transfer to bowls.
  11. With a microplane or semi-fine cheese grater, grate a generous amount of Parmigiano Reggiano over the top of the pasta. Using the same microplane, zest the lemons over the pasta as well.

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