Cavolo nero pasta with pancetta recipe

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 526 calories / serving
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Make this delicious pasta with hearty cavolo nero, crispy pancetta and toasted pine nuts for a perfect lunch or dinner.

  1. Bring a large pan of water to the boil and cook the pasta as instructed on the pack. Remove any woody stems from the cavolo nero and shred the leaves.
  2. Heat the oil in a nonstick frying pan over a medium-high heat and cook the pancetta for a few minutes until golden and crisp.
  3. Add the garlic, red chilli, anchovies and pine nuts to the pan and cook for another minute, until the garlic and red chilli are softened and the pine nuts are just toasted.
  4. Turn up the heat and add the cavolo nero to the pan with a splash of water and cook for 2-3 minutes until wilted. Drain the cooked pasta and add to the pan. Toss everything together well and season with freshly ground black pepper. Serve scattered with Parmesan.

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  • Ingredients

  • 300g (10oz) tripoline pasta
  • 160g (5 1/2oz) cavolo nero, or kale
  • 15ml (1 tbsp) olive oil
  • 1 x 110g pack pancetta
  • 2 cloves garlic, finely chopped
  • 1 red chilli, finely diced
  • 3 anchovies, chopped
  • 4 tbsp pine nuts
  • grated Parmesan, to serve
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  • Energy 2205kj 526kcal 26%
  • Fat 24.4g 35%
  • Saturates 5.4g 27%
  • Sugars 2.8g 3%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 55g Protein 18g Fibre 4.1g


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