Orecchiette Pasta with Tuscan Kale, Smoked Trout, & Toasted Panko Crumbs

A perfect combination of dark leafy greens and delicate smoky flavor of the trout.


Cecily Cole-Jones

Orecchiette Pasta, Tuscan Kale, Smoked Trout with Toasted Panko topping

Indulge in the delectable flavors of this mouthwatering dish – a scrumptious combination of orecchiette pasta, vibrant Tuscan kale, and perfectly smoked trout, all elegantly garnished with crunchy toasted bread crumbs.

This quick and easy recipe will leave your guests awe-struck, as they savor each delightful bite. The unique shape of the orecchiette pasta adds a playful touch to the presentation, while the earthy kale and smoky trout create a harmonious balance of flavors.

Whether you're hosting a dinner party or simply treating yourself to something special, this pasta dish is sure to impress. Don't be fooled by its simplicity – it may look like it took hours to prepare, but it can be whipped up in no time.

Enjoy the satisfaction of a gourmet meal without the hassle.


  • 1 lbs. Orecchiette pasta

  • 2 garlic cloves chopped

  • 1/4 c Smoked Trout filets

  • 1 small bunch fresh Tuscan Kale leaves

  • 1/4 c panko bread crumbs

  • Olive oil

  • Salt, Pepper, granulated Garlic to taste

  • Optional: Pinch of Crushed Red Pepper Flakes

    • Cook pasta according to package - before draining, reserve 1 cup of pasta water

    • Add oil to large cast iron pan & heat

    • Add bread crumbs, toast & remove from heat for use as garnish

    • Add garlic & sauté about 3 minutes

    • Toss in Smoked Trout blending with garlic

    • Toss in kale leaves & season with salt, pepper, granulated garlic & pepper flakes if desired

    • Stir until Kale is wilted

    • Add in pasta, cheese, seasoning & lemon zest

    • Add a few spoonful's of pasta water & simmer

    • Add more cheese if desired

    • Plate and top with toasted bread crumbs

    • Serve with pencil bread sticks