Monday, August 25, 2014
Recipe: Chorizo and Kale Pasta
I've been on a bit of a kale journey recently. Yes, just as it was announced there is a world wide shortage of kale seeds, I've discovered this yummy veggie. Well I think it is yummy, I know the jury is out on this for a few of you, but I like it. This foray into cooking with kale has also coincided with a concerted plan to cook something new at least once a week, so several of my new recipes have featured kale.
I made this pasta out of what was left in the fridge and could be scavenged from the pantry. I made enough for dinner plus a leftover lunch, but S enjoyed it so much he had seconds and there were no leftovers! In his words it was something he could easily imagine having in a cafe - high praise for leftovers indeed.
The lemon and red wine vinegar give a real freshness to this dish, but are totally something to add to taste. I love vinegar so I put in quite a significant amount but add just as much as you would like.
Chorizo and Kale Pasta
1 leek, white part only cut lengthwise then into strips
1 chorizo diced small
2-3 cargrilled capsicum cut in strips
3 cups kale leaves, cut off stem and torn into small pieces
lemon zest - roughly 1/4 large lemon, 1/2 small lemon
chili flakes to taste
1/2 cup grated parmesan
red wine vinegar
pasta of choice
Add a lug of olive oil to a hot frypan and cook down the leek and choritzo, until the leek is soft and caramlised and the chorizo is crispy. Add the capsicum, lemon zest and chili and stir to combine.
Meanwhile cook the pasta (I've done it with both spaghetti and pene) in a large pot of salted water. About 2 minutes before it is ready add the kale leaves.
Drain the cooked spaghetti and kale, return to the pan, add the chorizo mixture, the parmesan, a little more olive oil and red wine vinegar and toss to combine.