Pasta with kale, chilli & mascarpone
Toss pasta shells with wilted kale, anchovies, slices of fresh chilli and a creamy mascarpone sauce for a quick weeknight dinner
SERVES 4 PREP 10 mins COOK 15 mins EASY
300g pasta, such as orecchiette or conchiglie
4 tbsp mild olive oil
1 red chilli, thinly sliced, deseeded if you don’t like it very hot 4 anchovies in oil, drained
1 lemon, zested and juiced
½ tsp freshly grated nutmeg 125g mascarpone
250g kale, large stalks removed, leaves shredded
25g grana padano, finely grated
1 Cook the pasta following pack instructions in a large pan of salted water. Meanwhile, heat the oil in a frying pan, add the chilli and anchovies, and fry gently for a couple of mins, stirring now and again, until the anchovies dissolve in the oil. Stir in the lemon zest and nutmeg and sizzle briefly, then stir in the mascarpone and half the lemon juice. Remove the pan from the heat. 2 When the pasta has 4 mins left, add the kale to the pasta pan, a handful at a time – it will seem like a lot, but will wilt down quickly. Boil just until the kale is bright and tender and the pasta is al dente. Reserve 200ml of the pasta water, then drain the rest. Tip the pasta and kale into the mascarpone pan, add the grated cheese and 100ml pasta water, then toss everything together to coat. Add a splash more water if the pasta seems dry. Season to taste. Scoop into bowls and eat straight away.
GOOD TO KNOW calcium • vit c
PER SERVING 513 kcals • fat 29g • saturates 12g • carbs 46g • sugars 2g • fibre 2g • protein 16g • salt 0.6g