Angela Hartnett‘s tagliatelle with pine nuts, capers and kale is a lovely way to use the winter’s kale supply. It’s really tasty and bought interesting flavours together, I’d never have considered putting pasta with kale if I’d not seen this recipe – I might also add more capers next time, which go great with kale.
370g dried egg tagliatelle
30ml olive oil
1 small onion, sliced
2 cloves garlic, finely sliced
1/2 red chilli, chopped
2 tsp capers
Freshly milled salt and pepper
1 tbsp pine nuts
Prepare the kale by tearing the leaves from the root and cutting them into strips. Blanch these in a large pan of salted boiling water for four minutes, until just cooked.
Drain from the pan using a slotted spoon, and then bring the water back to the boil.
Add the pasta and cook as instructed on the packet until al dente. Add the olive oil and onion to a pan and saute for about three minutes.
Add the garlic and chilli for a further minute. Add the kale and capers, season with salt and pepper and toss everything together.
Remove pan from the heat and leave to one side while your pasta cooks.
- Stir-fried curly kale (jjasonwhatsinseason.wordpress.com)
- Weekday Vegetarian: Polenta Cakes with Tomato, Kale and Olive Caper Sauce (treehugger.com)