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Right! So this one is great for a mid-week meal. I LOVE this
dish, especially when I have had a bit of a rubbish day. It is really quick and
easy. You can add almost anything you want or you can supplement the
vegetables for any other vegetables in the fridge. I find kale works really
well with the garlic and oil.
Serves 2-3 people generously.
You will need:
Approx. 250g of kale
a good glug of good quality olive oil
4-5 cloves of chopped garlic- more if desired
2-3 handfuls of frozen broad beans
2-3 handfuls of peas
a handful of cherry tomatoes ( amount is up to you)
250g of fresh spaghetti or tagliatelle
salt and pepper for seasoning
Parmesan for grating on top
1. Put a big glug of olive oil into a medium griddle pan or medium
frying pan, heat you oil on low heat and add your garlic.
2. After a couple of minutes add in your tomatoes. In the meantime put a saucepan of water on the heat for your pasta, put in your broad beans or peas and wait for the water to boil. Add your kale (add more oil if needed) until the kale goes slightly crispy and the tomatoes are soft and even charred.
3. Put your pasta into the boiling water for a couple of minutes, drain and then put the pasta back into the empty pan. Put the kale and tomato mixture into the pasta pan with the pasta, and mix. Season with salt and paper and grate large chunks of parmesan onto your pasta and kale. Enjoy.
2. After a couple of minutes add in your tomatoes. In the meantime put a saucepan of water on the heat for your pasta, put in your broad beans or peas and wait for the water to boil. Add your kale (add more oil if needed) until the kale goes slightly crispy and the tomatoes are soft and even charred.
3. Put your pasta into the boiling water for a couple of minutes, drain and then put the pasta back into the empty pan. Put the kale and tomato mixture into the pasta pan with the pasta, and mix. Season with salt and paper and grate large chunks of parmesan onto your pasta and kale. Enjoy.
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