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Thanks to veg scheme member Mirjam Wurtz for this recipe. If you don't like meat and diary, please look away now. Serves 4.
350g wholemeal pasta (penne works well)
200g fresh kale
100g Lardo (or bacon)
2 cloves garlic
1 bay leaf
5 grains of allspice
freshly ground pepper
Clean and shred the kale.
Dice and render the lardo (or bacon), take it out of the pan when it is crispy, then fry the kale in the fat.
Put the cream, milk, crushed garlic, allspice and bay leaf in a separate pan, bring to the boil and let it reduce for 4 minutes. Season with salt and pepper.
Cook the pasta al dente and drain. Mix with the sauce and the fried kale.
Sprinkle with lardo and roughly ground pepper.