Autumn Gorgonzola Pasta with Chestnuts and Kale

Autumn Pasta with Gorgonzola, Chestnuts, and Kale

Category: Main Dishes
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes

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Ingredients:

Instructions:

1. Prepare the Chestnuts:

   • Begin by cooking the chestnuts. Place them in a large pot with plenty of cold, unsalted water. Bring the water to a boil and let the chestnuts cook for about 20-25 minutes, or until they are tender.
   • Once cooked, drain the chestnuts and let them cool slightly. Peel off the outer shell and any inner skin, then chop the chestnuts roughly into 3-4 pieces.

2. Prepare the Spicy Chestnuts:

   • Finely chop the dried chili pepper. In a large pan, heat 15g of olive oil and add the chopped chili and chestnuts.
   • Let the chestnuts sizzle and brown for a few minutes, stirring occasionally to prevent burning. Once crispy and fragrant, season with a pinch of salt, then remove from the heat and set aside.

3. Cook the Vegetables:

   • While the chestnuts are cooking, prepare the vegetables. Peel and dice the squash into small cubes, then set aside.
   • Wash the kale leaves thoroughly and remove the tough stems. Slice the kale into thin strips.
   • In a large skillet, heat 30g of olive oil and sauté the garlic (cut into large chunks to make removal easy later). Once the garlic is fragrant, add the kale to the pan.
   • Stir the kale and add a splash of water to help it cook through. Cook for about 15 minutes, stirring frequently, until the kale is tender. Season with salt just before finishing.

4. Cook the Pasta:

   • In a large pot of boiling salted water, cook the penne rigate according to the package instructions until al dente. Once cooked, drain and set aside, reserving a small cup of pasta water.

5. Combine and Make the Sauce:

   • To the cooked kale, add the diced squash. Stir to combine and cook for a few more minutes until the squash softens.
   • Remove the garlic from the pan and add the crumbled gorgonzola cheese to the vegetables. Stir until the cheese has melted into the vegetables, creating a creamy sauce.

6. Bring Everything Together:

   • Add the cooked pasta to the pan with the vegetables and gorgonzola sauce. Toss well to combine, adding a little of the reserved pasta water to help coat the pasta evenly.

7. Final Touches:

   • Gently fold in the spicy chestnuts, mixing them through the pasta. Adjust the seasoning with salt if necessary.

8. Serve:

   • Plate the autumn-inspired pasta, ensuring an even distribution of vegetables, creamy gorgonzola sauce, and chestnuts. Serve immediately and enjoy the hearty, flavorful, and comforting taste of fall!

Nutritional Information (per serving):

This Autumn Pasta with Gorgonzola, Chestnuts, and Kale is the perfect dish to bring cozy fall flavors to your table. With the sweetness of roasted squash, the richness of gorgonzola, and the crunch of spicy chestnuts, every bite is a taste of autumn. Ideal for a comforting dinner, it’s both hearty and satisfying.