Winter Greens And Grana Padano Spaghetti
Winter Greens And Grana Padano Spaghetti
This is one of my favourite things to make when the weather turns cooler. The sauce is glossy and rich and full of the good stuff. I love the depth of flavour that the Grana Padano Riserva brings to this, almost nutty and umami. Go for smoked garlic if you can, otherwise regular will do. This is such a quick recipe to prepare and perfect for a midweek meal.
Ingredients
| Serves 2 |
200g kale
½ a clove smoked garlic
½ a nutmeg
50g Grana Padano Riserva, grated
Olive oil
150g dry spaghetti
Method
Begin by removing the stalks from the kale. You can use a knife or tear using your hands.
Bring a saucepan to the boil and cook the torn kale leaves for 4 mins.
Using tongs transfer the cooked kale to a high-speed blender.
Finely grate in the nutmeg and garlic. Then add the grated Grana Padano Riserva and 2-3 tbsp oil. Whizz into a sauce. Taste to season.
Cook the spaghetti according to packet instructions, then drain, reserving a cup of water.
Add the sauce to the pan on a very low heat. Stir in the pasta and a splash of cooking water until coated and glossy.
To serve, transfer onto plates or bowls and generously grate over some more Grana Padano Riserva.
For more spaghetti recipes try this Roasted squash linguine or this Spaghetti Alla Puttanesca.
