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.

  1. Put water on to boil for the pasta, then while the linguine is cooking, gently fry the anchovy fillets (which will melt away into the pan), garlic and chilli for three minutes or so.
  2. Add in the kale (if using older leaves, you may want to steam them lightly first) and cook for a further 5 minutes.
  3. Add the other ingredients and mix thoroughly.
  4. Strain pasta once cooked and combine with sauce. Serve with shaved Parmesan.










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