You’ll also need a medium or large fine-mesh strainer (AKA sieve). We’re going to use it to keep the kale stems separate from the kale leaves as they cook (since the stems need a few extra minutes to soften). We’ll use it again to cook the peas in the water as the pasta cooks. This OXO sieve is a great size.
You’ll need heat-safe kitchen tongs to quickly and easily scoop the kale leaves out of the boiling water. These Rösle tongs work like a dream.
For silky-smooth sauce, you’ll need to use a stand blender. I love my Vitamix. If you’re having trouble blending the sauce, just add spoonfuls of hot pasta water as needed, and don’t stop blending until it’s perfectly smooth.
Suggested Equipment
This section contains affiliate links, which means I might earn a small commission if you place an order through them (at no cost to you). I wouldn’t recommend using anything smaller than five quarts.
