Cavolo nero pasta with pancetta recipe
Created by The Tesco Recipes team
With a gorgeous dark green colour, cavolo nero is a vibrant, nutritious variety of kale brimming with bitter-sweet flavour. We love it paired with punchy pancetta, anchovies, and pine nuts in this simple pasta dinner.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 490 calories / serving
Ingredients
- 300g Tesco Finest gigli pasta
- 160g cavolo nero, or kale
- 1 tbsp olive oil
- 2 x 65g packs smoked pancetta
- 2 cloves garlic, finely chopped
- 1 red chilli, finely diced
- 3 anchovies, chopped
- 4 tbsp pine nuts
- grated Parmesan, to serve
Each serving contains
- Energy
- 2055kJ 490.0kcal
- Fat
- 19g
- Saturates
- 4g
- Salt
- 1.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 55.2gProtein 20.9gFibre 5.6g
Method
- Bring a large pan of water to the boil and cook the pasta as instructed on the pack. Remove any woody stems from the cavolo nero and shred the leaves.
- Heat the oil in a nonstick frying pan over a medium-high heat and cook the pancetta for a few minutes until golden and crisp.
- Add the garlic, red chilli, anchovies and pine nuts to the pan and cook for another minute, until the garlic and red chilli are softened and the pine nuts are just toasted.
- Turn up the heat and add the cavolo nero to the pan with a splash of water and cook for 2-3 minutes until wilted. Drain the cooked pasta and add to the pan. Toss everything together well and season with freshly ground black pepper. Serve scattered with Parmesan.
- See more Pasta recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
