INGREDIENTS
1 tbsp
kosher salt
8 oz
cavatelli pasta
12 oz
curly-leaf kale
5 tbsp
olive oil
3/4 cup
onion
1 medium clove
garlic
1/2 tsp
pepper flakes
2 oz
pecorino romano cheese
1 serving
pepper
2 tbsp
flour
2 1/2 lb
milk
1/2 cup
heavy cream
12 oz
fontina cheese
1/4 tsp
cayenne
1/4 tsp
ground