Green kale pasta is a well-loved vegetarian classic. This one comes with some zingy lemon and salty feta for a vibrant twist.
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Serves
4
Brown Onion
Kale
Pasta
Vegetable Stock
Olive Oil
Pasta Water
Lemon
Walnuts
Feta
Olive Oil
Serves
4
Brown Onion
Kale
Pasta
Vegetable Stock
Olive Oil
Pasta Water
Lemon
Walnuts
Feta
Olive Oil
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Step 1.
Bring a pot of salted water to the boil. Meanwhile, peel and finely dice the onion and discard any tough, thick kale stems.
Step 2.
Place a frying pan over a medium-high heat with a drizzle of olive oil. Once hot, add the onions and cook for 4-5 mins until softened and translucent. Add the kale to the pan and cook until wilted. Transfer to a blender with half the vegetable stock and all the olive oil. Let it cool down before blending until smooth, then pour it back into the pan.
Step 3.
Once the water reaches a boil, add the pasta and cook for 3 mins until al dente. Transfer the pasta to the sauce, reserving 250ml pasta water.
Step 4.
Set the pasta over a medium-high heat with the remaining vegetable stock. Toss together until hot, thinning it out with pasta water, as needed. Crumble in ½ of the feta and mix to combine. Taste and season with salt, pepper and lemon juice.
Step 5.
Share between bowls and top with lemon zest, walnuts and remaining crumbled feta.
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