Brown Butter Rotini with Kale, Almonds, and Parmigiano

Collaboration with Banza


Makes 4 Servings
  • 1 box Banza Rotini
  • 1/2 bunch Kale
  • 6 oz. Almonds
  • 4 cloves Garlic
  • 4 oz. Parmigiano Reggiano Cheese
  • 3 oz. Black & Bolyard® Original Unfiltered Brown Butter
  • Lemon Juice, to taste
  • Lemon Zest, to taste
  • Sea Salt, to taste


  1. Bring a large pot of water to a boil. Season the water liberally with salt.
  2. Heat a small saute pan over medium-low heat. Add the almonds to the pan and toast stirring often until they just begin to get light brown in color and are fragrant. Roughly chop and set aside.
  3. Using a chef’s knife, gently tap the garlic cloves between the heel of the knife and the cutting board. Discard the skin of the garlic and finely slice the cloves.
  4. Cut the kale into 1/2″ slices and reserve.
  5. Drop 8 oz. of pasta into the boiling salted water and stir occasionally to prevent sticking.
  6. Simultaneously, melt the 3 oz. of Black & BolyardTM Original Unfiltered Brown Butter Brown Butter in a large pan. Add the sliced garlic, stir and toast until golden for 2-3 minutes.
  7. Add the sliced kale to the pan and wilt down.
  8. Add the toasted almonds to the pan and season everything lightly with sea salt.
  9. When the pasta is slightly al dente, strain from the boiling water and add to pan with a few splashes of the pasta water from the pot. Cook for another minute to meld the components and toss to coat the pasta.
  10. Adjust seasoning with salt and fresh lemon juice in the pan, then transfer to bowls.
  11. With a microplane or semi-fine cheese grater, grate a generous amount of Parmigiano Reggiano over the top of the pasta. Using the same microplane, zest the lemons over the pasta as well.

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Black & Bolyard Brown Butter is my ultimate solution for preparing meals outside my restaurants. On my day off, I want to cook with very little effort, yet still create quick delicious food. Black & Bolyard Brown Butter saves time and delivers the taste of fine dining dishes at home.

Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

Black & Bolyard Brown Butter makes adding incredible flavor and texture to the simplest of dishes a breeze. Their brown butter is easily approachable for the home cook and incredibly efficient for the renowned Chef. Brown butter offers a unique flavor profile that is tough to perfect - it’s not easy to make as proper technique and precision must be applied. I use brown butter on everything from morning oats, to salad dressing, to finishing a ribeye fresh off the grill.

Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

I’m always looking at ways to expand flavor without adding more ingredients. In the kitchen, we roast, reduce, dehydrate, pickle and ferment to unlock the hidden potential of a singular ingredient. Black & Bolyard has done this masterfully with their brown butter. You can taste the quality of the butter and the technique that has gone into the process of slowly and deeply toasting the milk solids. From melting the Red Chili Brown Butter onto a piece of grill-kissed Spanish mackerel, to folding some Fresh Bay Leaf Brown Butter into a pastry cream to fill sweet and savory doughnuts, or even just a spread of the Original on a perfect piece of fresh sourdough, Black & Bolyard is your best chance at achieving maximum flavor.

Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

Black & Bolyard Brown Butter can be utilized right out of the jar in more ways than one could imagine, from the middle of Summer straight through Winter. I use it to add complexity to the flavor of the freshest vegetables or heighten the richness of the simplest seafood. It creates magic with the most humble ingredients, transforming them into a world-class dish.

Benjamin Ing
Head Chef, Noma