CREAMY PASTA WITH KALE AND CHILLI

PREP TIME: 10 MINS

COOK TIME: 15 MINS

SERVES 4 (AS A LIGHT MEAL)

140g dried pasta (such as

orecchiette)

300g kale, large inner stalks

removed, leaves shredded 1 Tbsp olive oil

4 anchovies in oil, drained

1 red chilli, thinly sliced (deseeded

if you don’t like it too hot)

Zest of 1 lemon

Juice of ½ lemon

½ tsp freshly grated nutmeg

125g Philadelphia extra light

cooking cream

2 Tbsp shredded parmesan Freshly ground black pepper

Avocado salad

2 cups mixed salad leaves 1 small avocado, sliced or chopped Juice of 1/2 small lemon

1 Cook pasta in a large saucepan of boiling water following packet directions, adding kale in the last 4 minutes (pushing kale down into the pan a handful at a time), cooking until the pasta is al dente and the kale is bright and tender. Drain the pasta and kale, reserving 100ml of the cooking liquid.

2 Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add anchovies and chilli. Cook, stirring often, for 2-3 minutes or until anchovies dissolve into oil. Add lemon zest and nutmeg and cook, stirring, for 10 seconds. Add

cooking cream and half the lemon juice. Remove pan from heat.

3 Add pasta and kale to cream mixture with parmesan and reserved cooking water. Toss until everything is well coated. Season with pepper.

4 Meanwhile, to make avocado salad, combine the salad leaves, avocado and lemon juice in a bowl. 5 Serve pasta with avocado salad.

COOK’S TIP

The anchovies in the sauce are subtle but important; they won’t taste fishy, but will instead give an intense savoury edge that stands up to the slightly bitter greens. ➤