Pasta with kale, chilli & mascarpone

• doses: 4
• tempo ativo: 10 mins
• tempo total: 25 minutes

Ingredientes

300g pasta, such as orecchiette or conchiglie

4 tbsp mild olive oil

4 anchovies in oil, drained

1 red chilli, thinly sliced (deseeded if you don't like it too hot)

zest and juice I lemon

1/2 tsp freshly grated nutmeg

125g mascarpone

250g kale, large stalks removed, leaves shredded

25g Grana Padano, finely grated

Instruções

1 Using a large saucepan, boil the pasta in salted water following pack instructions. Meanwhile, heat the oil in a large frying pan, add the anchovies and chilli and fry gently for 2 mins, stirring now and again, until

the anchovies dissolve in the oil. Stir in the lemon zest and nutmeg and sizzle for a few secs. Stir in the mascarpone and half the lemon juice, then remove from the heat.

2 When the pasta has 4 minutes left, push the kale intothe pasta pan, a handful at a time. It lot, but it'll wilt down quickly. Boil just until the kale is bright and tender and the pasta al dente. Reserve 200ml of the pasta cooking water, then drain. Tip the pasta and kale into the mascarpone pan, add the cheese and 100mI pasta water, then toss everything together to coat. Add a splash more water if the pasta seems dry. Season to taste. Scoop into bowls and eat straight away, with a little grated cheese on top, if you like.