Creamy mafalde with braised kale, golden onion and smoked ricotta with lemon, mild chili and toasted pecans

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the pecans on a small tray and toast for 6 to 8 minutes, until fragrant. Remove, let cool, and set aside.

2. 2

   Bring a large pot of well-salted water to a boil for the pasta. Meanwhile, heat a wide skillet or shallow pot over medium heat and add the olive oil and butter.

3. 3

   Add the yellow onion with a pinch of salt and cook for 10 to 12 minutes, stirring often, until very soft and golden. Add the garlic and cook 1 minute more.

4. 4

   Add the chopped kale and 60 ml / 1/4 cup water, then cover for 3 minutes so it softens. Uncover, add the red pepper flakes, black pepper, and nutmeg, and cook for another 4 to 5 minutes until the kale is silky and the liquid has almost fully evaporated.

5. 5

   Cook the mafalde in the boiling water until al dente, according to the package time. Before draining, reserve 240 ml / 1 cup of the pasta cooking water.

6. 6

   Lower the heat under the skillet and add the heavy cream, smoked ricotta, Parmesan, lemon zest, and 30 ml / 2 tbsp lemon juice. Stir until a creamy sauce forms. Add 120 ml / 1/2 cup of the reserved pasta water to loosen it.

7. 7

   Add the drained mafalde to the skillet and toss for 1 to 2 minutes so the pasta is well coated. If needed, add more pasta water a little at a time until the sauce becomes silky and clings to the pasta.

8. 8

   Taste and adjust with salt and more black pepper if desired. Serve immediately topped with the toasted pecans and a little extra grated Parmesan.

9. 9

   If you prefer a light gratin finish, transfer the pasta to an ovenproof dish and broil for 2 to 3 minutes at 230 °C / 450 °F before topping with the pecans and Parmesan.