Conchiglie with Collard Green Sauce
Edible SLO
March 2, 2023
Recipe by Chef Rachel Ponce
From the dewy grass to the fresh new vines, the color of spring is green. This dish is vibrant in color and evokes the feeling of spring through the bright collard green sauce. It has a spicy kick, a velvety texture and a cheesy pop with a dash of citrus. Make it your own by using a preferred pasta shape.
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Ingredients
Adjust Servings
| 1 bunch collard greens, cleaned | |
| ¼ cup cashews | |
| ¼ cup basil | |
| 2 cloves garlic, peeled | |
| 2 tablespoons Parmesan cheese | |
| ½ cup olive oil | |
| 1 lemon, zested and juiced | |
| 1 pound Italian sausage, optional | |
| 1 teaspoon salt | |
| 1 pound conchiglie | |
| Lemon zest, for garnish | |
| Basil, for garnish |
Directions
1.
Step 1
Bring large pot of water to boil. While water heats up, fill a large bowl filled with ice water and place nearby. Once water in pot is boiling, add generous amount of salt and collard greens. Allow to boil for 2 minutes, then transfer to ice water. Add to food processor the cashews, basil, garlic, Parmesan and ¼ cup of olive oil. Pulse a few times. Add collard greens and lemon juice to food processor, turn on and slowly pour in remaining olive oil. Process until creamy.
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2.
Step 2
Warm large skillet on stove before adding sausage. Break up meat with spatula until cooked through. While sausage cooks, line a plate with a paper towel. Transfer sausage to plate to drain excess grease. Set aside. Fill with water the same pot used for collard greens and bring to a boil. Once water is boiling, add pinch of salt and pasta. Follow cooking directions on pasta box or bag. Before draining, save a coffee cup-ful of pasta water, then drain pasta.
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3.
Step 3
Warm large skillet on stovetop on medium heat. Add collard green sauce and toss with pasta. Add in sausage and combine. Plate the pasta and garnish with extra cheese, lemon zest and basil.
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