Go Back

Mozzarella and kale pasta

On busy or lazy days I find myself making pasta dishes or omelettes because they can be ready within 15 minutes. This mozzarella and kale pasta is not only quick and easy but very yummy and filling too. I served it with a mixed green salad.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g past of your choice can be gluten-free
  • 1 Tbsp olive oil
  • 1 shallot
  • 1 clove of garlic
  • ½ tsp chilli flakes optional
  • Juice of ½ lemon
  • 1 ball of buffalo mozzarella
  • 2 Tbsp chopped toasted walnuts
  • 100 g chopped kale

Method
 

  1. Cook the pasta according to the package instruction.
  2. Meanwhile, thinly slice the shallot & garlic, then heat the oil in a large frying pan and gently sauté them. Add the chilli too, if used. When translucent, add the kale and squeeze over the lemon juice. Put a lid on to allow the kale wilting.
  3. Tear the mozzarella into small chunks.
  4. When the pasta is ready, drain it, reserving a small cupful of the cooking water.
  5. Add the pasta to the kale, together with the cheese bits and a drop of the cooking water.
  6. Turn off the heat, and stir gently until the cheese has melted. Add more water, if the sauce is too dry.
  7. Season to taste, then serve with the chopped nuts scattered on top.