Sautéed Kale "Caesar" Penne with Almonds, Bread Crumbs & Parmesan

Directions

1. Bring a pot of salted water to a boil. Add the penne and cook until al dente, about 8–10 minutes, reserving ¼ cup pasta water before draining.
2. Mince the garlic and chop the almonds roughly. Set aside.
3. In a small bowl, zest the lemon and add it to the garlic and almonds.
4. Preheat a skillet over medium-low heat.
5. Drizzle in oil and swirl to coat the bottom. Add garlic, almonds, lemon zest, bread crumbs, and spices; cook, stirring often, until golden and toasted, about 4 minutes. Transfer the contents back to the bowl.
6. Prepare the kale: wash, dry, remove stems, and cut or tear into bite-sized pieces; place in a medium bowl.
7. Roughly chop the anchovy fillets and mince additional garlic.
8. Return the skillet to medium-high heat and add more oil; sauté the anchovies and garlic until fragrant, about 2 minutes.
9. Add kale to the skillet in batches, letting each handful wilt a bit before adding the next; cook until tender, 1–2 minutes more.
10. Grate the Parmesan finely.
11. Squeeze the lemon juice into the skillet, then add the pasta, ¼ cup pasta water, and Parmesan; cook and stir until the sauce thickens slightly and the cheese melts, about 2 minutes.
12. Serve the pasta warm, topping each portion with the toasted bread crumb mixture and any remaining lemon zest.