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Recipe Farfalle with Fried Kale & Peas

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

  • 30 millilitres 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
  • 1 lemon, zest
  • 200g farfalle (bow tie) pasta

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Directions

5 mins to prep

15 mins to cook

  1. 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.

  2. Step 2

    In a separate pot start cooking your pasta in salted boiling water, for 7 minutes or until just before al dente.

  3. 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!).

  4. 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.

  5. 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.

  6. 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