Quick, delicious and full of flavour this is Talia's go to healthy mid-week pasta. Tahini obsessed she's added it to the sauce to make it super creamy along with kale and nooch.
Topped with crispy air-fried kale and chilli flakes for a whack of heat, check out the recipe below.
INGREDIENTS
200g kale
1 tbsp olive oil
1 lemon
½ tsp sea salt
1 tbsp zataar
¼ tsp chilli flakes
10g mint
50g tahini
2 tbsp olive oil
2 tbsp nutritional yeast
350g fettuccine pasta
METHOD
Make the kale crisps | Place half the kale in a bowl and zest over the lemon | Add the olive oil, salt, zataar and chilli flakes and massage into the kale | Place on the baking tray, spreading out in a single layer and bake for 5 minutes or air fry for 3 minutes until the kale is crispy | Leave to cool
Make the sauce | Place the remaining kale in a bowl | Pour over boiling water and leave for 2 minutes before draining | Transfer the kale to a blender and add the tahini, juice of the lemon, olive oil and nutritional yeast | Pick the mint leaves and add to the blender, then blend until smooth and creamy
Cook the pasta | Bring a large pan of salted water to the boil and cook the pasta according to packet instructions | Drain the pasta, reserving 250ml pasta water | Pour the sauce into the pan with the pasta, mixing to coat the pasta and combine the sauce | Taste to season with salt and pepper | Divide between bowls and top with the kale crisps
26 авг 2024
