Pasta with crispy kale and peas
NUTRITION: PER SERVING
FAT: 39.2G (12.1G SATURATED)
CARBOHYDRATES: 85.4G (9.1G SUGARS)
200g curly kale, hard stalks removed, roughly torn
3 tbsp olive oil, plus an extra splash
Large pinch salt flakes
200g bucati (or other spiral pasta)
3 medium free-range eggs
70g grated parmesan or vegetarian alternative, plus extra to serve
1 onion, finely chopped
3 large garlic cloves, finely chopped
100g frozen peas
You’ll also need
1-2 lightly oiled baking tray(s)
Heat the oven to 180°C fan/gas 6. Put the kale in a large bowl with 2 tbsp of the oil and the salt, then toss to combine well. Spread the kale over 1-2 baking trays and bake for 5 minutes until crisp (keep an eye on it so it doesn’t burn). Set aside to cool.
Cook the pasta according to the pack instructions or until al dente (still with some bite). Drain, reserving 100ml pasta water, then toss the pasta with a splash of oil to stop it sticking together.
To make the carbonara sauce, combine the eggs, parmesan, a pinch of salt and plenty of black pepper in a small bowl and whisk with a splash of the reserved pasta water. Set aside.
Warm the remaining oil in a large non-stick frying pan and fry the onion over a medium heat for 4-5 minutes. Add the garlic and cook for a minute more. Stir in the peas and most of the remaining reserved pasta water, then cook for 3 minutes until the peas are tender.
Toss the cooked pasta in the pan with the peas, then turn down the heat to low and pour in the carbonara sauce mixture. Stir constantly over a low heat for 1 minute, then add a splash more pasta water to loosen. Toss with the crispy kale and serve with extra parmesan and black pepper.
Flavour boost: If you like a creamier finish or you’re not keen on eggs, exchange some of the egg for crème fraîche. For a more savoury base, gently fry an onion in step 4, then add the garlic. If you like a touch of spice, season the kale with chilli flakes and lemon zest.
If you fancy a more classic pasta dish, swap the peas for 100g smoked bacon lardons (or, to be properly Italian, chopped guanciale – cured pork cheek). Cook with the onion until crisp and golden before continuing with step 4.