Super Green Kale Pasta

Warming and nutritious, a quick and tasty way to pack in the greens in cold weather 

Ingredients 

• 400 g kale or cavalo Nero 

• 400 g pasta or spaghetti 

• 1 garlic clove 

• 1 lemon 

• Pinch dried chilli 

• Handful grated cheese/pecorino/parmesan 

• 30 g butter 

• Generous splash oil 

• Salt and pepper 

Method

• Step 1

  For the kale sauce, slice the leaves from the stalks, reserving the stalks for later. Put a large pan of water on to boil and add plenty of salt.

• Step 2

  In a separate smaller pan, gently cook the garlic with the olive oil until the garlic begins to soften – but make sure it doesn’t burn. Carefully remove the garlic from the oil and discard. 

• Step 3

  Blanch the kale stalks in the pan of boiling water for 2 minutes, then add the leaves and blanch for a further 1-2 minutes or until just turning soft 

• Step 4

  Drain the kale and leave to cool. Once cooled, blend with the garlic oil with stick blender or food processor to make a smooth paste. If you don’t have one finely chop the kale at this point 

• Step 5

  Cook the pasta following pack instructions then drain, reserving 100ml of pasta water.

• Step 6

  In a large heatproof pan, melt the butter, stir through the kale sauce and toss in the cooked pasta. Add a little pasta water to loosen the sauce if necessary. Add a squeeze of lemon depending on how sour and citrussy you like it, and season to taste.

• Step 7

  Divide between plates and sprinkle with the dried chilli, some black pepper and a handful of whatever cheese you fancy, in this case cheddar : )