Creamy One-Pot Pasta with Tuscan Kale, Almonds and Lemon

ingredients

• 320g casarecce pasta
• 150ml pure cream
• 2 garlic cloves, finely chopped
• 1 lemon, juiced and zested
• 60ml extra virgin olive oil, plus extra to serve
• 600ml boiling water, use your kettle to save time
• 150g of cavolo nero leaves, roughly torn into small pieces
• 50g (1/3 cup) toasted almonds, roughly chopped
• 70g parmesan cheese, grated, plus extra to serve
• Pinch of dried chilli flakes
• Large pinch of sea salt

method

1. 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.