- 400g penne
- 200g bag shredded kale
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 100g streaky bacon, chopped
- 1 medium red onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 100g soft mild goat's cheese
- grated parmesan, to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.
Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.
Tip the cooked pasta and kale into the pan, then stir through the bacon and goat’s cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.
Posh cheese on toastMix 50g goat’s cheese with a handful chopped basil and 1 beaten egg. Slice 1 large tomato and arrange over 2 slices lightly toasted bread. Spread the goat’s cheese mixture on top of the tomato, then grill for 3-5 mins until golden.
Goat’s cheese & beetroot saladToss 200g bag watercress, spinach & rocket salad with 3 tbsp of your favourite dressing. Scatter over 250g pack cooked baby beetroots, sliced, goat’s cheese and a few toasted walnuts.
Goat’s cheese & pepper dipFinely chop 1 small onion, then gently fry in a pan with a little olive oil. Leave to cool, then blend in a food processor with 50g goat’s cheese, 3 tbsp natural yogurt and 2 roasted red peppers from a jar.