Prep time:
Cooking time: 20 minutes
Total time:
Serves: 4
400g Dried linguine or spaghetti
100g Jar anchovy fillets in oil
200g Kale, shredded
75g Chopped walnuts
1 Red chilli, chopped
4 Garlic cloves, crushed/minced
1 Grated zest and juice of a lemon
150ml Soured cream
200g Parmesan (50g shaved, rest grated)
This is a light, but filling and nutritious pasta dish. Anchovy brings a subtle, salty umami taste (undetectable as anchovy), and underpins the flavours – but leave out if you want to make this a vegetarian option.
You may also like
Courgette, garlic & chilli crostini
This easy, healthy but-so-delicious courgette dip is gorgeous on crostini or pairs beautifully with crisps or cucumber to dunk. Perfect with drinks and the best way to start an evening. Prepare well ahead so it has time to chill –...
Roast beetroot & goats cheese salad with maple roasted spicy nuts
Roasting beetroots is so easy and the beautiful earthy flavour works so well with the candied nuts, bitter leaves and creamy tangy goats cheese. All the elements can be prepared well in advance and put together quickly before serving. This...
Beef daube
This stunning Provençal beef casserole is lovely to have with friends. Make it on Saturday morning to enjoy in the evening or on Sunday – it also freezes beautifully. The long, slow cook makes the beef meltingly soft, and this...