Recipe Farfalle with Fried Kale & Peas
Healthy choice
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Comfort food
Main meals
When you’ve had a long day, don’t want to think through a complicated dinner, but want something filling, satisfying, and with some sense of nutritional value — this quick and easy bow tie pasta dish will deliver.
You will need
Serves 4
- 30mls of extra virgin olive oil
- 1 bunch kale leaves (i.e. stems removed), roughly chopped
- 4 garlic cloves, thinly sliced
- 3 spring onions, thinly sliced
- 3 sprigs thyme
- 2 handfuls of fresh or frozen peas
- 1 tablespoon light soy sauce (or tamari)
- 1 lemon, zest
- 200g farfalle (bow tie) pasta (gluten-free if needed)
Recipe: Simon Toohey
Directions
-
Step 1
Heat a pan on medium-low heat, and then add your olive oil and garlic. A minute later add the kale, stirring it to coat the leaves in oil.
-
Step 2
In a separate pot start cooking your pasta in salted boiling water, for 7 minutes or until just before al dente.
-
Step 3
While your pasta is cooking, add spring onion and thyme to your kale and mix to combine; keeping an eye on the garlic to ensure it doesn’t burn (no more than a light brown colour). Add a ladle of pasta water to the pan if your ingredients start to burn or stick to the pan (and the starch and salt will help make for a nice sauce!).
-
Step 4
Turn the heat up on the kale pan. Add the fresh/frozen peas and season with the soy and a squeeze of lemon juice, stir to combine.
-
Step 5
When the pasta is nearly al dente, scoop it out and transfer it to the kale pan — bringing with it some of the pasta water as you scoop. Toss the pasta through the kale and season with pepper.
-
Step 6
Spoon onto your serving plate, add a squeeze of lemon, drizzle with olive oil and season with salt and pepper, to taste.
Recipe: Simon Toohey
More sugar-free options
Farfalle with Fried Kale & Peas
Directions
5 mins to prep
15 mins to cook
-
Step 1
Heat a pan on medium-low heat, and then add your olive oil and garlic. A minute later add the kale, stirring it to coat the leaves in oil.
-
Step 2
In a separate pot start cooking your pasta in salted boiling water, for 7 minutes or until just before al dente.
-
Step 3
While your pasta is cooking, add spring onion and thyme to your kale and mix to combine; keeping an eye on the garlic to ensure it doesn’t burn (no more than a light brown colour). Add a ladle of pasta water to the pan if your ingredients start to burn or stick to the pan (and the starch and salt will help make for a nice sauce!).
-
Step 4
Turn the heat up on the kale pan. Add the fresh/frozen peas and season with the soy and a squeeze of lemon juice, stir to combine.
-
Step 5
When the pasta is nearly al dente, scoop it out and transfer it to the kale pan — bringing with it some of the pasta water as you scoop. Toss the pasta through the kale and season with pepper.
-
Step 6
Spoon onto your serving plate, add a squeeze of lemon, drizzle with olive oil and season with salt and pepper, to taste.
You will need
Serves 4
- 30mls of extra virgin olive oil
- 1 bunch kale leaves (i.e. stems removed), roughly chopped
- 4 garlic cloves, thinly sliced
- 3 spring onions, thinly sliced
- 3 sprigs thyme
- 2 handfuls of fresh or frozen peas
- 1 tablespoon light soy sauce (or tamari)
- 1 lemon, zest
- 200g farfalle (bow tie) pasta (gluten-free if needed)