Name: Pasta with kale, chilli & mascarpone
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 300g pasta such as orecchiette or conchiglie; 4 tbsp mild olive oil; 4 anchovies in oil, drained; 1 red chilli thinly sliced (deseeded if you don't like it too hot); zest and juice 1 lemon; ½ tsp freshly grated nutmeg; 0.5 a 250g tub mascarpone; 250g kale large stalks removed, leaves shredded; 25g Grana Padano finely grated

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Pasta with kale, chilli & mascarpone

Pasta with kale, chilli & mascarpone

Jane Hornby

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.2 out of 5.23 ratingsRate

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Toss pasta shells with wilted kale, anchovies, slices of fresh chilli and a creamy mascarpone sauce for an quick weeknight dinner

Freezable

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Ingredients

Nutrition

Units:

MetricUS

300g pasta

such as orecchiette or conchiglie
4 tbsp mild olive oil
4 anchovies

in oil, drained
1 red chilli

thinly sliced (deseeded if you don't like it too hot)
zest and juice 1 lemon
½ tsp freshly grated nutmeg
0.5 a 250g tub mascarpone
250g kale

large stalks removed, leaves shredded
25g Grana Padano

finely grated

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Nutrition: per serving

kcal513
fat29g
saturates12g
carbs46g
sugars2g
fibre2g
protein16g
salt0.6g

Method

step 1

Using the largest saucepan you have, boil the pasta in salted water following pack instructions and setting a timer. Meanwhile, heat the oil in a large frying pan, add the anchovies and chilli and fry gently for a couple of mins, stirring now and again, until the anchovies dissolve completely in the oil. Stir in the lemon zest and nutmeg and sizzle for a few secs. Stir in the mascarpone and half the lemon juice, then remove from the heat.
step 2

When the pasta has 4 mins left, push the kale into the pasta pan, a handful at a time. It will seem like a lot, but it’ll wilt down quickly. Boil just until the kale is bright and tender and the pasta al dente. Reserve 200ml of the pasta cooking water, then drain. 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.

Recipe from Good Food magazine, January 2015

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A star rating of 4.2 out of 5.23 ratings

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