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Lemon Parsley Mafaldine with Kale

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  • 1 lb. Pappardelle's Lemon Parsley Mafaldine
  • 3 cups chopped kale
  • 2 tablespoons garlic, minced
  • 1/2 cup pumpkin seeds (pepitas)
  • 1/4 cup Bella Sol Blood Orange Olive Oil or Bella Sol California Meyer Lemon Olive Oil
  • Freshly grated Cotija or Parmesan Cheese, for garnish

*For a fun twist, add 3 oz. Pappardelle's (7 oz.) Nutless Pepita Basil Pesto

  1. Cook pasta in 4-6 quarts of boiling salted water until al dente, 10-12 minutes.
  2. Chop kale into bite-sized pieces and cook over medium-low heat in a sauté pan with a lid. Add the garlic and half the olive oil, and cook for 12-15 minutes, or until kale is fork tender. Make sure the lid stays on, as the steam will help cook the kale.
  3. Toss the cooked kale and pasta together with the remainder of the olive oil, and toss with pepitas. Serve with Cotija or Parmesan garnish, if desired. (*For a fun twist, add 3 oz. Pappardelle's Nutless Pepita Basil Pesto.)

From This Recipe

$12.00 | 8.45 oz. (250 ml)
$13.00 | 8.45 oz. (250 ml)
$8.00 | 1 lb. package