East Essex Smallholders Chitchat

 

Kale & smoky bacon pasta

• 300g pasta (we used wholewheat fusilli)
• 1 tbsp olive oil
• 180g pack smoked bacon lardons
• 2 large garlic cloves, finely chopped
• 1 red chilli, deseeded and finely chopped
• 4 tbsp pine nuts
• 200g chopped curly kale
• 3 tbsp cream cheese
• ½ lemon, juiced

 

Method

1. Boil a large pan of water and cook the pasta following pack instructions.
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.
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.

 
http://www.bbcgoodfood.com/recipes/kale-smoky-bacon-pasta