This quick and easy pasta dish is full of vibrant flavour. Packed with nutritious kale, lemon and anchovies, and with a velvety crème fraîche sauce, it makes an ideal midweek meal. Add a few chilli flakes with the garlic and anchovies if you like heat.
- In a large frying pan, gently heat the olive oil with the anchovies and garlic. To avoid burning the garlic, cook it over a very low heat and push it all to the side of the pan.
- After about 5 minutes, add the lemon zest and kale. Give it all a stir and cover with a lid. Cook for another 10 minutes.
- Meanwhile, cook the pasta in a pan of salted boiling water, following the packet instructions. Stir the crème fraîche (or cream) through the kale, add a little lemon juice and turn off the heat.
- Drain the pasta and add it to the pan with the kale. Stir and serve with a little grating of Parmesan, if you like.
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