THIS quick and easy pasta dish is full of vibrant flavour.
Packed with nutritious kale, lemon and anchovies, and with a velvety crème fraîche sauce, it is simple to rustle up and makes an ideal midweek meal.
Add a few chilli flakes with the garlic and anchovies if you like heat.
Our thanks to Tesco Real Food for this great recipe, which should only take five minutes to prepare and 20 minutes to cook.
You’ll need:
Three tablespoons olive oil
Six anchovy fillets, finely chopped
four garlic cloves, finely chopped
One lemon, zested and ½ juiced
200g (7oz) curly kale
300g (10½oz) fusilli pasta
Four tablespoons crème fraîche or double cream
Method:
In a large frying pan, gently heat the olive oil with the anchovies and garlic. To avoid burning the garlic, cook it over a very low heat and push it all to the side of the pan.
After about five minutes, add the lemon zest and kale. Give it all a stir and cover with a lid. Cook for another 10 minutes.
Meanwhile, cook the pasta in a pan of salted boiling water, following the packet instructions. Stir the crème fraîche (or cream) through the kale, add a little lemon juice and turn off the heat.
Drain the pasta and add it to the pan with the kale. Stir and serve with a little grating of Parmesan, if you like.
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