Pasta with crispy kale and peas
- September 2021
- Serves 2
- Hands-on time 10 min
This vegetarian pasta dish comes with crispy kale and peas. On the table in 30 minutes, it’s the perfect pasta dish for two.
Kale is a source of iron, so working it into more meals is always a good idea. Try our moreish spaghetti with kale pesto for your next leafy greens fix.
- Vegetarian recipes
- 39.2g (12.1g saturated)
- 85.4g (9.1g sugars)
- 200g curly kale, hard stalks removed, roughly torn
- 3 tbsp olive oil, plus an extra splash
- Large pinch salt flakes
- 200g bucati (or other spiral pasta)
- 3 medium free-range eggs
- 70g grated parmesan or vegetarian alternative, plus extra to serve
- 1 onion, finely chopped
- 3 large garlic cloves, finely chopped
- 100g frozen peas
You’ll also need
- 1-2 lightly oiled baking tray(s)
- Heat the oven to 180°C fan/gas 6. Put the kale in a large bowl with 2 tbsp of the oil and the salt, then toss to combine well. Spread the kale over 1-2 baking trays and bake for 5 minutes until crisp (keep an eye on it so it doesn’t burn). Set aside to cool.
- Cook the pasta according to the pack instructions or until al dente (still with some bite). Drain, reserving 100ml pasta water, then toss the pasta with a splash of oil to stop it sticking together.
- To make the carbonara sauce, combine the eggs, parmesan, a pinch of salt and plenty of black pepper in a small bowl and whisk with a splash of the reserved pasta water. Set aside.
- Warm the remaining oil in a large non-stick frying pan and fry the onion over a medium heat for 4-5 minutes. Add the garlic and cook for a minute more. Stir in the peas and most of the remaining reserved pasta water, then cook for 3 minutes until the peas are tender.
- Toss the cooked pasta in the pan with the peas, then turn down the heat to low and pour in the carbonara sauce mixture. Stir constantly over a low heat for 1 minute, then add a splash more pasta water to loosen. Toss with the crispy kale and serve with extra parmesan and black pepper.
Flavour boost: If you like a creamier finish or you’re not keen on eggs, exchange some of the egg for crème fraîche. For a more savoury base, gently fry an onion in step 4, then add the garlic. If you like a touch of spice, season the kale with chilli flakes and lemon zest.
If you fancy a more classic pasta dish, swap the peas for 100g smoked bacon lardons (or, to be properly Italian, chopped guanciale – cured pork cheek). Cook with the onion until crisp and golden before continuing with step 4.
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