- 300g pasta, such as orecchiette or conchiglie
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- 4 tbsp mild olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 anchovies in oil, drained
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 1 red chilli, thinly sliced (deseeded if you don't like it too hot)
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- ½ tsp freshly grated nutmeg
- ½ a 250g tub mascarpone
- 250g kale, large stalks removed, leaves shredded
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 25g Grana Padano, finely grated
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.
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.