Kale & smoky bacon pasta

30-60 minutes 4 servings 600 kcal or less autumn easy pasta recipe fibre kale recipes mains vitamin c wholewheat pasta

N/A

Source

Ingredients

300g pasta (we used wholewheat fusilli)

1 tbsp olive oil

180g pack smoked bacon lardons

2 large garlic cloves , finely chopped

1 red chilli , deseeded and finely chopped

4 tbsp pine nuts

200g chopped curly kale

3 tbsp cream cheese

½ lemon , juiced

Method

Boil a large pan of water and cook the pasta following pack instructions.

Heat the oil in a non-stick frying pan over a medium-high heat and cook the lardons for a few mins until golden and a little crisp. Stir in the garlic, red chilli and pine nuts, then cook for 1 min more until the garlic and chilli are softened and the pine nuts just toasted.

Turn up the heat and add the kale to the pan with a splash of water, cover and cook for 3-4 mins until wilted. Drain the cooked pasta and add to the pan with the cream cheese and lemon juice. Toss together, taste, and season with black pepper.