A favourite pasta recipe from the excellent “Dinner” by Meera Sodha. Its based on Joshua McFadden’s kale sauce and is very easy to make. Eat your greens- you wont be disappointed with this one !
Ingredients
- 60 g unsalted butter
- 5 garlic cloves peeled and chopped
- ½ tsp fennel seeds
- ½ tsp chilli flakes
- 100 g broccoli chopped
- 400 g cavolo nero or kale leaves stripped off and sliced
- ¾ tsp salt
- 2½ tbsp white miso
- 40 ml olive oil
- 500 g orecchiette
- chilli oil or extra-virgin olive oil, to finish
Servings:
Instructions
- Melt the butter in a saucepan on a medium heat. When it’s bubbling, add the garlic, fennel seeds and chilli flakes, and fry, stirring, for two to three minutes, until the garlic smell changes from raw to cooked and a bit like garlic bread.
- Add the broccoli, cavolo nero, 250ml water and salt, stir (this will be challenging, but persevere), cover, turn down the heat to medium-low and cook, stirring every few minutes, for about eight to 10 minutes, until the greens have wilted and gone tender.
- Scrape all the contents of the cavolo nero pan into a blender/food processor, add the miso and olive oil, and blend to a smooth sauce, scraping down the sides as necessary; add a little water, if necessary, to create a silky-smooth sauce (I added about four tablespoons).
- Rinse out the greens pot, fill with water (do not salt it; miso is already quite salty, and you can always adjust the seasoning later) and bring to a boil.
- Cook the pasta according to the packet instructions and, when it’s got a minute to go, gently lower a mug into the water and scoop out a good amount of the starchy cooking water.
- Drain the pasta, return to the pot and add the sauce and toss with five or six tablespoons of the cooking water to get it to a consistency you like. Taste and add salt, if need be.Serve in shallow bowls topped with a good drizzle of chilli oil.
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