This quick and easy pasta dish is full of vibrant flavour. Packed with nutritious kale, lemon and anchovies, and with a velvety crème fraîche sauce, it makes an ideal midweek meal. Add a few chilli flakes with the garlic and anchovies if you like heat.

  • Serves 4
  • Takes 5 mins to prepare and 20 mins to cook
  • 426 calories / serving
  • Healthy


Ingredients


Instructions

  1. In a large frying pan, gently heat the olive oil with the anchovies and garlic. To avoid burning the garlic, cook it over a very low heat and push it all to the side of the pan.
  2. After about 5 minutes, add the lemon zest and kale. Give it all a stir and cover with a lid. Cook for another 10 minutes.
  3. Meanwhile, cook the fusilli pasta in a pan of salted boiling water, following the packet instructions. Stir the crème fraîche (or cream) through the kale, add a little lemon juice and turn off the heat.
  4. Drain the pasta and add it to the pan with the kale. Stir and serve with a little grating of Parmesan, if you like.