Today I've got a new pasta recipe for you. In keeping with a lot of my current recipes it's one that can be make swiftly and came out of a bit of a glut of kale. My favourite way with kale is to roast it with a bit of balsamic vinegar but we've done in that way a few times recently and it seemed a good idea to try something a bit different. I reckon this would go quite well with chickpeas - but we were shockingly lacking in that department. Not to worry, it was pretty good without.
Stats: - serves 2, preparation time: - 10 minutes, cooking time: - 13 minutes
Ingredients
150g fusilli
four tablespoons of olive oil - three of them extra virgin if you have it.
1 red chilli, deseeded and finely chopped
100g kale, shredded, with stalks removed
40g of pine nuts
six or seven wild garlic leaves (optional)
First of all, start the pasta cooking according to pack instructions. Meanwhile, warm a tablespoon of the oil in a frying pan and heat the chilli over a low heat for five minutes. Add the pine nuts and turn up to a medium heat, stirring occasionally to prevent the pine nuts burning. Four minutes before the pasta is cooked, add the kale to the pan. Dice the wild garlic leaves and add to the frying pan.
At the end of cooking time, drain the pasta and kale, retaining 50ml of the pasta water.
Combine the chilli, wild garlic and pine nuts from the frying pan with the pasta, kale, cooking water and remaining oil.
Serve, seasoned to taste, sprinkled with parmesan (or other proper vegetarian options if you'd rather).
Want some other ideas for what to do with kale? Look no further!
Kale Chips from Recipes From a Pantry
Sweet potato and kale chilli from Wallflower Kitchen
Kale and walnut pesto from Supper in the Suburbs
Curly Kale and Butterbean soup from the VegSpace
Polenta Kale Wedges from Allotment2Kitchen
Acorn Squash with Sesame Greens from Rachel Cotterill
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