Pasta With Red Kale
This colorful red kale pasta dish features a hearty combination of tender kale leaves, flavorful bacon, and a touch of heat from chili flakes. The addition of white wine and a generous squeeze of lemon adds brightness to the dish, while toasted pine nuts provide a delightful crunch. This recipe is a delightful blend of flavors and textures that will surely become a favorite at the dinner table.
— Constant Cookbook
Ingredients
- About 400g red kale
- 250g pasta (farfalle or other shells, not long pasta)
- 2 tbsps olive oil
- 2 cloves garlic, crushed
- 4 rashers lean back bacon, chopped
- 1 tbsp dried chilli flakes (optional)
- 1/2 glass white wine (optional)
- 1 lemon, juiced
- Fresh Parmesan for grating
- Toasted pine nuts
Instructions
- Prepare the kale by stripping the leaves from the stalks. Discard the stalks and coarsley chop the leaves.
- Boil a large pan of well salted water, add the kale leaves return to the boil for 8 minutes. Drain the leaves, reserving both the leaves and the water.
- Bring the water back to the boil then add the pasta and cook according to the instructions (reduce by 1 minute for al dente pasta).
- Add oil to a large wide deep frying pan over a low heat, then add the garlic and cook gently for a minute.
- Next add the bacon and chilli flakes (if using) to the pan, turn up the heat slightly until the fat begins to run on the bacon. Then add the kale to the pan. Stir well until everything is well coated with the oil.
- Turn the heat to high and add the wine (if using) and a ladle (or two if not using wine) of the water from the pasta. Let it bubble and stir everything well together. Turn it down to simmer.
- When the pasta is cooked, drain and add it to the pan with the kale and sauce. Stir everything very well together. Next rip the mozzarella into small pieces and throw it into the pan. Squeeze over the lemon, grate the parmesan, and scatter the pine nuts. Season with freshly milled black pepper to serve.
Yield
Serves 2
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