Tagliatelle with Kale & Pine Nuts in Truffle Porcini Cream Sauce

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  • 6 ounces tagliatelle pasta
  • 2 tablespoons extra virgin olive oil
  • 2 cups packed stemmed chopped kale
  • Salt and freshly ground pepper
  • ½ jar (16.25 oz) Mezzetta Truffle, Porcini and Cream Sauce (about 1 cup)
  • 2 tablespoons toasted pine nuts


Cook pasta according to package directions. Meanwhile, in skillet, heat oil over medium heat; sauté kale, salt and pepper for 1 or 2 minutes or until wilted. Stir in sauce; bring to simmer.

Drain pasta; toss with sauce to coat. Top with pine nuts.