Creamy one-pot pasta with Tuscan kale, almonds and lemon
Author: Julia Busuttil Nishimura Date Posted:6 August 2019
320g maccheroni al ferretto, orecchiette or any pasta of your choice - BiAglut Pasta Penne Rigate is a great option to keep the dish gluten free
150ml pure cream or Provamel Organic Single Dairy-Free Soya Cream for a vegan option
2 cloves garlic, finely chopped
Juice and zest of a lemon
60ml (1/4 cup) Toscana Premium Organic Extra Virgin Olive Oil , plus extra to serve
Large pinch of sea salt
600ml boiling water, use your kettle to save time
150g or half a bunch of cavolo nero leaves (also know as Tuscan kale), roughly torn into small pieces
50g (1/3 cup) toasted almonds, roughly chopped
In a large deep-sided pan, place all of the ingredients except for the almonds and parmesan and stir to combine. Place over a high heat and cover with a lid. Bring to a boil then reduce heat to medium and cook for around 8 minutes or until the pasta is just under al dente. If you are using a different pasta shape, begin checking at the 7 minute mark. The best way to test is to simply try some of the pasta. It should be chewy with a little resistance, but not chalky.
2.Remove the lid and stir through the almonds and parmesan and continue to cook until pasta is al dente and the sauce is thick and creamy (1-2 minutes). If the sauce has dried up too much, add in a little extra water. The pasta continues to soak up liquid even once off the heat, so it's better to have a little extra water on hand to add if necessary. Serve the pasta with extra parmesan and a drizzle of olive oil.