Kale, chilli and parmesan pasta
This kale, chilli and parmesan pasta is packed with bags of flavour and heat, and makes for a quick and nutritious dinner idea!
Ingredients
Kale, chilli and parmesan pasta
- 1/2 cup (15g) curly kale, torn coarsely
- 1/2 cup (30g) parmesan, grated finely
- 1/4 cup firmly packed fresh flat-leaf parsley
- 1 small garlic clove, crushed
- 1 tsp finely grated lemon rind
- 2 tbsp lemon juice
- 1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling
- 1/3 cup (40g) sourdough, torn coarsely
- 125 g spelt or wholemeal spaghettini
- 1 pinch dried chilli flakes
Steps
Kale, chilli and parmesan pasta
- To make kale pesto, process kale, parmesan, parsley, garlic, rind, half the juice and 2 tablespoons of the oil in a small food processor; season to taste.
- Heat remaining oil in a small frying pan over medium-high heat; add sourdough, stir for 2 minutes or until lightly golden. Transfer to a plate lined with paper towel
- Cook pasta in a large saucepan of boiling water until almost tender. Reserve 2 tablespoons of the cooking water then drain pasta. Return pasta to pan with reserved cooking water; stir in kale pesto and remaining juice. Season to taste.
- Serve pasta topped with toasted sourdough, chilli flakes, and extra parmesan, if you like.