Pasta with Kale, Almonds and Red Grapes
Egg pasta tossed with sautéed kale and toasted almonds, halved red grapes, and balsamic glaze. A light, textured dish combining nutty roasted almonds, slightly sweet grapes, and earthy greens finished with fresh basil sprouts and raw olive oil.
Ingredients
- 9 oz egg pasta, wholefresh spinach pasta or whole wheat pasta1:1no dietary changeeggs-free
fresh spinach adds visual color
- 3 ½ oz red grapes, whole or halveddiced apple or pear1:0.8no dietary change
increases acidity and crispness
- 4 ½ oz kale, tender leaves, finely chopped
- 2 ½ oz roasted almonds, salted, finely choppedroasted walnuts or pine nuts1:1earthier flavor
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- 1 tablespoon balsamic glaze or vinegar
- red basil sprouts
- extra virgin olive oil
- salt(optional)
- black pepper(optional)
Instructions
- 1
Finely chop tender kale leaves and mix with toasted salted almonds, also finely chopped.
- 2
Rinse red grapes, preferably seedless, and halve the berries, leaving smaller ones whole.
- 3
Heat olive oil in a wide pan with balsamic glaze, grapes, and kale-almond mixture.
- 4
Cook pasta until al dente, reserving 90 ml of cooking water and drain.
- 5
Transfer pasta to pan with cooking water, season with salt and pepper, and toss for 1-2 minutes.
- 6
Serve topped with red basil sprouts and a drizzle of raw olive oil.
Tips
Use seedless red grapes for easier preparation and a cleaner bite.
Roasted salted almonds from the aperitivo section work well; if using plain roasted, add salt to taste.
Reserve pasta cooking water before draining to adjust sauce consistency if needed.
Good to Know
Leftovers keep 1 day refrigerated; the pasta will absorb moisture, so add extra olive oil when reheating.
Chop kale and almonds up to 4 hours ahead; halve grapes just before cooking. Prepare sauce components separately.
Serve immediately at warm temperature with red basil sprouts and a final drizzle of raw olive oil.
Common Mistakes
Do not overcook pasta; cook to al dente to prevent mushiness when tossed.
Do not skip the reserved cooking water; it creates a light sauce coating.
Do not add cooked pasta directly to cold pan; warm pan and ingredients first for proper tossing.
Substitutions
fresh spinach adds visual color
increases acidity and crispness
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