Kale and Truffle Tagliatelle
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This kale and truffle tagliatelle pasta is going to rock your world.
Ingredients
  • 12 ounces (340g) homemade whole wheat tagliatelle or pasta of choice 
  • 2 tablespoons extra virgin olive oil, divided
  • 1 clove garlic, finely chopped
  • 12 ounces (350g) tuscan kale (or other kale variety), center ribs removed, leaves chopped 
  • 5 summer truffles (45g, 1.5 ounces), washed and scrubbed
  • 1-2 teaspoons truffle oil
  • 1 cup rice cream  (or heavy cream)
  • Knob of butter
  • Salt  
Instructions
  1.  Bring a medium pot of water to boil. 
  2. Add 1 tablespoon of extra virgin olive oil to a medium skillet and sauté the garlic  over medium low heat for 2-3 minutes. Add the chopped kale and continue to cook until the kale is wilted; 3-4 minutes. 
  3. Put the mixture into a blender or food processor, add 1 tablespoon extra virgin olive oil and blend until smooth. 
  4. Return the mixture to the pan and add the grated truffles, truffle oil, cream, butter and salt. Cook on medium heat until warm.  
  5. When the water is boiling, add coarse salt and cook the homemade tagliatelle for 2-3 minutes or  according to the instructions on the package. Drain the pasta and mix with the sauce. Top with a few pieces of freshly shaved truffles.
Recipe by Italicana Kitchen at https://italicanakitchen.com/kale-truffle-tagliatelle/