DIFFICULTY

medium

COOKING TIME

0minutes

INGREDIENTS

  • 2 shallots
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 200g kale
  • 2dl whipped cream
  • 150g grated Parmigiano Reggiano (about 2dl)
  • 5 tbsp roasted pine nuts
  • 1 tsp grated lemon zest
  • a dash of freshly squeezed lemon juice
  • flaked salt and freshly ground black pepper
  • 400g Fettuccine pasta
  • shaved parmesan for garnish

PREPARATION

Peel and finely chop the shallots and garlic. Tear the leaves of the kale from the stalks. Coarsely chop the leaves. Sauté the shallots and garlic in olive oil for a few minutes in a frying pan. Add the kale and sauté until the kale collapses slightly about 3 minutes.

Meanwhile, cook the pasta according to the directions on the package.

Add whipping cream to the pan and let it cook down a bit. Drain the water from the pasta but save some of the cooking water. Mix the pasta in the pan with the kale sauce, parmesan, pine nuts, lemon zest, lemon juice, and possibly some of the cooking water. Stir well and season with salt and black pepper. Garnish with shaved Parmesan and serve immediately.

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