Creamy Paccheri with Kale, Roasted Lemon and Ricotta, with Chili Walnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the lemon halves on a small tray cut side up, rub them with 1 teaspoon olive oil, and roast for 12 to 15 minutes until browned at the edges and softened. Let them cool slightly.

2. 2

   Meanwhile, bring a large pot of salted water to a boil. Cook the paccheri until al dente according to the package, usually 12 to 14 minutes. Reserve 240 ml / 1 cup of the cooking water before draining.

3. 3

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the walnuts, half of the red pepper flakes, and the thyme. Toast for 2 to 3 minutes, stirring often, until the walnuts are fragrant. Transfer to a plate.

4. 4

   In the same skillet, add the butter and 1 more tablespoon olive oil. Add the shallot and cook for 3 minutes until tender. Stir in the minced garlic and sliced garlic, and cook 30 seconds more.

5. 5

   Add the kale, 60 ml / 1/4 cup water, and a pinch of salt. Cook for 4 to 5 minutes, stirring, until the kale is wilted and the liquid has almost fully evaporated.

6. 6

   In a bowl, combine the ricotta, Parmesan, juice from the roasted lemon halves, 120 ml / 1/2 cup of the reserved pasta water, black pepper, and the remaining red pepper flakes. Stir until smooth and creamy.

7. 7

   Add the drained paccheri to the skillet with the kale. Lower the heat and add the ricotta mixture. Toss well, adding more pasta water little by little as needed, until a creamy sauce coats the pasta. Adjust with the remaining salt to taste.

8. 8

   Serve the pasta hot and finish with the chili walnuts on top. If desired, add a little extra Parmesan and a few drops of any juice left in the roasted lemon.