Gail'S Mafaldini Cavolo - cooking recipe

Ingredients

2 teaspoons olive oil
2 teaspoons unsalted butter
1 teaspoon garlic, minced
1/2 teaspoon red pepper
1 cup baby kale, torn
1 teaspoon lemon zest, with more for garnish
2 teaspoons lemon juice
2 teaspoons reserved pasta water
2 tablespoons grated parmigiano-reggiano cheese
1 nest mafaldini pasta (or another wide flat noodle)
2 tablespoons stracciatella cheese (or fresh mozzarella)
1 teaspoon basil, torn

Preparation

In medium skillet, over medium heat, add olive oil and butter until butter melts. Add garlic and red pepper and cook until garlic turns golden brown, about 5 minutes. Add kale and saute for 2 minutes. Place in medium bowl.
In same bowl, add lemon zest, lemon juice, pasta water, parmigiano Reggiano and set aside.
Cook mafaladini until al dente and add to bowl of ingredients. Mix rapidly to form sauce and coat the noodles.
Plate pasta with 3 small scoops of stracciatella and finish with torn basil and more lemon zest.