Springtime pasta

Springtime pasta

  • Rating: 5 out of 5.28 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A hearty, rustic dish, ready for the table in 20 mins - try our ideas for using up the goat's cheese too

Nutrition:
HighlightNutrientUnit
kcal493
fat13g
saturates5g
carbs79g
sugars5g
fibre5g
protein21g
low insalt1.18g
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Ingredients

Method

  • STEP 1

    Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
POSH CHEESE ON TOAST

Mix 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 SALAD

Toss 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 DIP

Finely 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.

Goes well with

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    Rating: 5 out of 5.28 ratings
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