Veggies needn’t feel short-changed when it comes to a meat-free option. My cavolo nero pappardelle is super easy to make and look like ribbons of stained glass window, offering something very pretty and packing a punch of flavour.
Cavolo nero pappardelle, crispy sage, lemon and garlic butter
Serves: Serves 2-4
- Five cavolo nero leaves, stalk removed and very finely chopped
- 200g of 00 pasta flour
- 2 free range eggs
- 1 tbsp. of butter
- A handful of sage leaves
- 1 clove of garlic, thinly sliced
- Zest of half a lemon
- Salt and pepper
- Pop a handful of the shredded kale into a small frying pan and add a splash of water. Steam over a medium heat for a couple of minutes until bright green and softened. Remove from the heat onto kitchen paper, bring up into a ball and squeeze as much moisture out as you can.
- Tip the kale into the bowl of an electric mixer, add the flour and eggs and mix with the dough hook attachment until a ball is formed. Turn out onto the work surface, kneed for a few minutes until all of the kale is equally distributed, wrap in cling film and rest for at least an hour.
- Roll the pasta out, going through your pasta machines settings until thin, or simply roll using a rolling pin. Once thin, flour the pasta and roll up into a sausage, cut into strips just under an inch wide and unravel into pappardelle.
- Bring a large pan of salted water up to the boil and cook the pasta for 3-4 minutes until al dente.
- Meanwhile, pop a frying pan onto a medium-high heat and add the butter. Fry the remaining kale and sage leaves until crispy then set aside onto kitchen paper. In the remaining butter, briefly fry the sliced garlic and lemon zest until the garlic starts to turn golden and the butter turn a nutty brown.
- Drain the pasta, saving a little of the pasta water and add the pasta to the frying pan. Add a splash of the pasta water, this will emulsify with the butter to create a silky butter sauce.
- Serve, the pappardelle straight away, topped with the crispy kale and sage leaves.