This rustic yet elegant spaghetti dish combines the earthy flavor of Tuscan kale with the sweetness of almonds and sun-dried tomatoes. The creamy kale pesto coats each strand of pasta, while crispy kale leaves and chili threads add a beautiful contrast of texture and color. A drizzle of extra-virgin olive oil and a sprinkle of Parmigiano complete this simple, vibrant, and deeply satisfying Italian recipe — perfect for a cozy dinner or to impress your guests with a touch of Tuscan flair.

Ingredients

• For the pesto
  • 200 g cooked kale (well-drained and squeezed)
  • 50 g almonds (lightly toasted)
  • 1 small garlic clove (or half, if you prefer it milder)
  • 40 g cheese: Balanced option: 25 g Pecorino + 15 g Parmigiano
  • 120 ml extra-virgin olive oil (added gradually)
  • Salt and black pepper to taste
  • Optional: 1 tsp lemon juice or a little grated zest for freshness
• For the crispy leaves
  • 100 g cooked kale (kept whole or roughly torn)
  • 1 tbsp extra-virgin olive oil
  • 1 garlic clove (crushed) or a pinch of chili flakes
  • Salt
• To finish
  • 320–360 g spaghetti
  • 6–8 sun-dried tomatoes in oil, cut into thin strips
  • A handful of toasted almonds, coarsely chopped
  • Chili threads or crushed chili flakes
  • Parmigiano or Pecorino, freshly grated
  • A drizzle of extra-virgin olive oil

Directions

1. Make the pesto
   Blend 200 g of cooked kale with almonds, cheese, and garlic. Gradually add olive oil until creamy. Adjust with salt, pepper, and a touch of lemon juice if you like a brighter flavor.
2. Prepare the crispy kale
   Sauté the remaining 100 g of kale in olive oil with garlic until the edges are slightly crisp.Tear into rustic pieces.
3. Cook the pasta
   Boil the spaghetti al dente and reserve a cup of cooking water.
4. Combine everything
   In a large pan, mix 3–4 tablespoons of pesto with a little pasta water to create a creamy emulsion. Add the spaghetti and toss with the remaining pesto until evenly coated and glossy.
5. Plate and finish
   Top each serving with:
   ✅ Sun-dried tomatoes
   ✅ Crispy kale leaves
   ✅ Crushed toasted almonds
   ✅ Chili threads or flakes
   ✅ A sprinkle of Parmigiano or Pecorino
   ✅ A drizzle of olive oil

🌟 Extra tip

Add a hint of lemon zest or a few drops of aged balsamic vinegar over the crispy kale just before serving — it lifts the dish and brings everything together beautifully.