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Cavolo nero pasta with pancetta recipe

Cavolo nero pasta with pancetta recipe

49 ratings

With a gorgeous dark green colour, cavolo nero is a vibrant, nutritious variety of kale brimming with bitter-sweet flavour. We love it paired with punchy pancetta, anchovies, and pine nuts in this simple pasta dinner. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 490 calories / serving
  • Healthy

Ingredients

  • 300g Tesco Finest gigli pasta
  • 160g cavolo nero, or kale
  • 1 tbsp olive oil
  • 2 x 65g packs smoked pancetta
  • 2 cloves garlic, finely chopped
  • 1 red chilli, finely diced
  • 3 anchovies, chopped
  • 4 tbsp pine nuts
  • grated Parmesan, to serve

Each serving contains

  • Energy

    2055kj
    490kcal     25%

  • Fat

    19g 28%

  • Saturates

    4g 20%

  • Sugars

    2g 3%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 55.2g Protein 20.9g Fibre 5.6g

Method

  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.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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