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Pasta with kale, chilli & mascarpone

Pasta with kale, chilli & mascarpone

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Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Toss pasta shells with wilted kale, anchovies, slices of fresh chilli and a creamy mascarpone sauce for an quick weeknight dinner

  • Freezable
Nutrition: per serving
NutrientUnit
kcal513
fat29g
saturates12g
carbs46g
sugars2g
fibre2g
protein16g
salt0.6g
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Ingredients

Method

  • STEP 1

    Using the largest saucepan you have, boil the pasta in salted water following pack instructions and setting a timer. Meanwhile, heat the oil in a large frying pan, add the anchovies and chilli and fry gently for a couple of mins, stirring now and again, until the anchovies dissolve completely in the oil. Stir in the lemon zest and nutmeg and sizzle for a few secs. Stir in the mascarpone and half the lemon juice, then remove from the heat.

  • STEP 2

    When the pasta has 4 mins left, push the kale into the pasta pan, a handful at a time. It will seem like a lot, but it’ll wilt down quickly. Boil just until the kale is bright and tender and the pasta al dente. Reserve 200ml of the pasta cooking water, then drain. Tip the pasta and kale into the mascarpone pan, add the grated cheese and 100ml pasta water, then toss everything together to coat. Add a splash more water if the pasta seems dry. Season to taste. Scoop into bowls and eat straight away.

Goes well with

Recipe from Good Food magazine, January 2015

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Overall rating

Rating: 4 out of 5.9 ratings

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