Name: Kale & Spinach Pasta with greek style cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 180 grams Dried Rigatoni; 100 grams Greek Style Cheese; 60 grams Baby Spinach; 80 grams Kale; 2 unit(s) Tomato; 1 unit(s) Lemon; 1 sachet(s) Dried Chilli Flakes; 110 grams Creme Fraiche; ½ sachet(s) Italian Herbs; 10 grams Hazelnuts; to taste Water; to taste Salt; to taste Oil; to taste Pepper

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Recipes

Italian Recipes

Kale & Spinach Pasta

with greek style cheese

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Tags:

Veggie

•Family Friendly

•Quick

Allergens:

Wheat

•Milk

•Hazelnuts

•Nuts

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Rigatoni

(Contains: Wheat May be present: Soya, Mustard)

100 grams

Greek Style Cheese

(Contains: Milk)

60 grams

Baby Spinach

80 grams

Kale

2 unit(s)

Tomato

1 unit(s)

Lemon

1 sachet(s)

Dried Chilli Flakes

110 grams

Creme Fraiche

(Contains: Milk)

½ sachet(s)

Italian Herbs

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values

Energy (kJ)2894 kJ

Energy (kcal)692 kcal

Fat30.9 g

of which saturates17.1 g

Carbohydrate80.9 g

of which sugars7.8 g

Dietary Fiber5.6 g

Protein25.4 g

Cholesterol0 mg

Salt4.1 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester

•Sieve

•Grater

•Slotted Spoon

•Blender

Cooking Steps

Boil a large pot of salted water. TIP: If you’re in a hurry you can boil the water in your kettle.

When boiling, add the spinach and kale and boil for 2-3 mins. Use a slotted spoon to scoop out the wilted spinach and kale and set aside to cool.

Add the rigatoni to the pot of water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked (reserve some pasta cooking water) and drain the rest in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.

Meanwhile, bash or roughly chop the hazelnuts. Place a pan over medium heat (no oil). Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.

Cut the tomato into 2cm chunks.

Zest and quarter the lemon.

In a small bowl, marinate half of the tomato chunks with a pinch of lemon zest, chili flakes (add less if you don't like the heat), a squeeze pf lemon juice and a drizzle of oil. Season to taste with salt and pepper.

Once cooled, squeeze out any excess liquid from the wilted kale and spinach leaves in a sieve.

Put the spinach, kale, creme fraiche, half the Greek style cheese, half the Italian herbs (per 2P) and any remaining lemon zest into a blender and blend to a puree.

Pour the sauce into the pasta and allow to warm through in the pot for 1-2 mins. Add a splash of reserved pasta water to loosen the sauce, if required. Season to taste with salt, pepper and lemon juice.

Divide the pasta among plates and top with marinated tomatoes and the remaining feta cheese for the adults. For the children, scatter the remaining diced tomatoes over the pasta. Top both plates with the toasted hazelnuts.