Kale & smoky bacon pasta
- Preparation and cooking time
- Serves 4
- 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
- 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.