Cooking time: 20 minutes
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.
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