Kale is all the rage right now. It’s certainly no wonder since it’s nutrient dense, high in fiber, and a chlorophyll powerhouse. But it’s also a little bitter and can be a little hard to chew before cooking. Baby kale on the other hand is tender and more mild than mature kale but still packs the same nutrients. And because baby kale is bountiful in spring I decided to combine it with a few of my favorite spring vegetables, sweet English peas, asparagus and baby spinach.

Spring Pappardelle Pasta with Baby Kale and Spinach

This beautiful dish is The Organic Kitchen’s “Creamy Spring pasta with Baby Kale and Spinach. I am offering two versions today, one with a creamy sauce and a lemony vegan version.

I use a wide flat noodle called pappardelle, but of course you may use any pasta you wish, including this gluten free pappardelle! (affiliate links)

Spring Pappardelle Pasta with Baby Kale and Spinach

We leave the baby kale and spinach raw but blanche the asparagus and peas, keeping them crisp and bright green!

Spring Pappardelle Pasta with Baby Kale and Spinach

Freshly grated Parmesan makes all the difference in Italian dishes. I use a microplane (affiliate link) to grate my cheese super fine.

Dishes in this post from Anthropologie

Spring Pappardelle Pasta with Baby Kale and Spinach

 

Spring Pappardelle Pasta with Baby Kale and Spinach

 

The Recipe: Creamy Spring Pasta with Baby Kale and Spinach

 

Print

Creamy Spring Pasta with Baby Kale and Spinach

Prep

Cook

Total

Yield 8

Ingredients

  • Note: If using fresh raw peas, add them to pasta water with pasta. If using frozen peas, add to pasta water the last three minutes with asparagus.
  • 16 oz pappardelle pasta (cooked according to package instructions)
  • 1 T butter, ghee, coconut oil or olive oil
  • 2 cloves garlic, peeled and minced
  • 1 cup chicken broth (my recipe here)
  • 1/2 cup cream
  • 1/4 cup sour cream
  • 1 bunch asparagus, cut into 2″ pieces
  • 1 cup fresh English peas (if unavailable, use frozen)
  • 1 handful spinach
  • 1 handful baby kale (if unavailable use 2 cups spinach)
  • 2 T chives, sliced
  • 1/2 cup parmesan cheese, grated finely with a microplane
  • sea salt,
  • freshly ground black pepper

Instructions

  1. Place large stock pot of water for pasta. Place spinach and kale in bottom of a large bowl and set aside. Place butter, ghee, coconut or olive oil in medium sized sauce pan. Add garlic and sauté on medium heat for 1- 2 minutes. Add broth and simmer for three minutes. Add cream and sour cream, whisk till smooth. Turn off heat.
  2. When water is ready, add pasta (and peas if using fresh) and set timer 3 minutes short of package instruction cooking time. When timer goes off add asparagus (and peas if using frozen) to water with pasta. Cook for three more minutes or until pasta is al dente (firm but cooked). Then strain pasta, peas and asparagus in colander (do not rinse) pour into bowl over spinach and kale. Pour cream sauce over pasta and toss. Sprinkle liberally with sea salt and freshly ground pepper. Sprinkle with parmesan cheese, toss again. Garnish with chives. Serve
  3. Variation: Add diced rotisserie chicken if desired.

Courses Pasta

 

The Recipe: Lemony Vegan Spring Pasta with Baby Kale and Spinach

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Lemony Vegan Spring Pasta with Baby Kale and Spinach ~ With a Vegan Option
 
Author: Linda Spiker
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • Note: if using fresh peas, cook them right along with the pasta. If using frozen peas add to pasta water the last three minutes with the asparagus.
  • 16 oz pappardelle pasta (cooked to package instructions)
  • 2 small cloves garlic, minced
  • 1 bunch asparagus, cut into 2″ pieces
  • 1 cup fresh English peas (if unavailable, use frozen)
  • 1 handful spinach
  • 1 handful baby kale (if unavailable use 2 cups spinach)
  • 2 T chives, sliced
  • 3-4 T olive oil
  • zest and juice of one lemon
  • Sea Salt
  • Freshly ground pepper
Instructions
  1. Set of water to boil according to package instructions. Prepare all ingredients. Place kale and spinach in a large bowl and set aside. When pasta water is boiling begin cooking pasta according to package directions but set timer for three minutes short of cooking time. (If using fresh peas add to water with pasta now) When timer goes off add asparagus (and peas if using frozen) to pasta water and cook for three more minutes. When pasta is al dente (firm but cooked) strain in a colander (do not rinse) and then pour pasta, peas and asparagus over spinach and kale. Sprinkle with garlic and lemon zest and drizzle with olive oil and lemon juice and toss well. Sprinkle with sea salt and pepper. Toss, taste and add more salt or pepper if necessary. Garnish with chives and serve!
 

 

I hope you find this pasta as amazing as I do! ~ Linda Spiker

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