Whether you buy it from the shops or grow it yourself, kale (the still-reigning king of superfoods) tends to come in large quantities. This recipe is perfect to use up any excess leaves - or any leafy green vegetable for that matter. Adapted from Jamie Oliver’s recipe (instead of kale he uses cavolo nero), this recipe is so quick and easy (thanks Jamie 🙌🏼)! Buon appetito!
Ingredients (serves 4)
One pack of dried spaghetti
4 cloves of garlic
Bunch of kale
50 g Parmesan cheese
50 g ricotta cheese*
Juice of one lemon
Splash of EVOO
Cook the pasta in a pan of boiling salted water according to the packet instructions.
Tear the stems from the kale and discard. Add the leaves and the garlic to the boiling pasta pot for a couple of minutes.
Pour 2 tablespoons of extra virgin olive oil into a blender, grate in the Parmesan and add the lemon juice. Use tongs to transfer the hot kale leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season with sea salt and black pepper.
Drain the pasta (reserve half a cup of the cooking water) and then return it to the pan and toss with the vibrant green sauce and if needed a splash of reserved cooking water to get it all combined.
Divide between your plates, add chunks of the ricotta, drizzle with a extra virgin olive oil.
*If you want to make your own ricotta, see previous recipe. Is easy af.