Courgette & anchovy salad
A light green side salad pepped up with lemon zest and salty anchovies- great served with meat and fish dishes alike
Kale & smoky bacon pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g pasta(we used wholewheat fusilli)
- 1 tbsp olive oil
- 180g pack smoked bacon lardons
- 2 large garlic clovesfinely chopped
- 1 red chillideseeded and finely chopped
- 4 tbsp pine nuts
- 200g chopped curly kale
- 3 tbsp cream cheese
- ½ lemonjuiced
Nutrition: per serving
- kcal574
- fat29g
- saturates8g
- carbs53g
- sugars3g
- fibre8g
- protein22g
- salt1.4g
Method
step 1
Boil a large pan of water and cook the pasta following pack instructions.
step 2
Heat the oil in a non-stick frying pan over a medium-high heat and cook the lardons for a few mins until golden and a little crisp. Stir in the garlic, red chilli and pine nuts, then cook for 1 min more until the garlic and chilli are softened and the pine nuts just toasted.
step 3
Turn up the heat and add the kale to the pan with a splash of water, cover and cook for 3-4 mins until wilted. Drain the cooked pasta and add to the pan with the cream cheese and lemon juice. Toss together, taste, and season with black pepper.
