Tagliatelle with leafy greens
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