Tagliatelle with leafy greens

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This recipe can be adapted to use any cabbage, kale, spinach or chard. Whilst the suggestion of this recipe is always met with some dismay that cabbage & pasta go together - they do!

Cook 200g of tagliatelle pasta in boiling water for 8 minutes until it’s just al dente.

Meanwhile in a large frying pan, fry some smoked bacon lardons or sliced bacon rashers until golden. Add a clove of crushed garlic & a pinch of dried chilli flakes. You will probably need about half a cabbage, depending on its size. Remove the central mid rib from the larger leaves then roll them up and cut into ribbons. Add them to the frying pan & stir fry until tender. Drain the pasta and add it to the cabbage. Mix well, adding a good glug of olive oil, a squeeze of lemon juice and some black pepper. Serve with lots of grated parmesan on top & a bit of fresh parsley if you have some.

Serves 2, Ready in under 20 minutes

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