"Feel free to swap in whatever pasta or kale you have on hand, though the chew of Tuscan (dino) kale is a particularly good match for long noodles like spaghetti or linguine. You can crush up garlicky croutons in place of making the toasted panko. Skip bottled dressing here - homemade is easy, and fresh lemon and anchovy make all the difference."
"Bring a large pot of well-salted water to a boil and cook pasta until al dente. Drain, reserving a quarter cup of pasta water. Immediately toss the hot pasta with the kale and pasta water in a large bowl, allowing the heat to soften the leaves. Combine olive oil, lemon juice, Worcestershire, Dijon, garlic, Parmesan, anchovies, salt and plenty of black pepper in a jar with a tight lid. Shake well, then pour over the pasta and toss until"
Kale Caesar Spaghetti pairs hot spaghetti with Tuscan (dino) kale and a vibrant homemade Caesar dressing of olive oil, lemon, Worcestershire, Dijon, garlic, Parmesan, anchovies, salt, and black pepper. After cooking pasta al dente and reserving a bit of pasta water, toss the hot noodles with chopped kale so the heat softens the leaves. Shake the dressing in a jar, pour over the pasta and kale, and toss until combined; finish with grated Parmesan and garlic panko made by toasting panko with olive oil and minced garlic. Substitutions include different pasta shapes or crushed garlicky croutons instead of panko; Tuscan kale suits long noodles.
Read at The Mercury News
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