Kale spaghetti and sweet potato, halloumi & pappardelle
It isn't really the weather for barbecues and salads, so this week’s recipes revert to something warm and delicious. Both dishes are quick and easy, perfect for everyday dinners. As they are pasta based and suitable for vegetarians, they are both all–round crowd pleasers.
Sweet potato is a great ingredient as it can really add that sweet taste that we all crave but without actually adding any high–calorie sweet additives, while the kale with anchovies and chilli flakes is truly delicious and gives an alternative use for kale (it’s not just for salads). I think it should find its way into every shop.
Give these recipes a go and let me know how you get on by tweeting @JamesSt___
Kale Spaghetti (Serves 2)
3 tbsp olive oil
6 cloves garlic, chopped
4 anchovy fillets, in brine
1 bunch kale, stem removed and sliced thinly
1/2 lemon zested
Start by bringing a large pan of salted water to the boil. Add in the spaghetti and cook until al dente. Drain and set aside.
In a separate pan, heat the olive oil on a medium heat and add in the garlic and anchovies and cook until it sizzles. Add in the strips of kale and cook until it softens, making sure you turn it over.
Add in the lemon zest and the cooked spaghetti and mix through.
Drizzle with olive oil and serve with a garnish of chilli flakes.
Sweet Potato, Halloumi and Pappardelle (Serves 4)
2 sweet potatoes, peeled and fine chop
2 tbsp olive oil
1/2 tsp dried chilli flakes
120g almonds, rough chopped
200g halloumi, chopped
2 tsp lemon rind, grated
Start by preheating the oven to 20C to cook off the sweet potatoes.
Line a roasting tray with greaseproof paper. Place the chopped sweet potatoes on the roasting tray with the oil and the chilli flakes, and season with salt and pepper. Place in the oven for 15 minutes, then add in the almonds and the halloumi into the tray and cook for a further 10 minutes until golden.
Place the pappardelle pasta into a large saucepan of boiling salted water and cook the pasta until al dente. Drain and reserve 100ml of the cooking water and place back into the pan, adding in the mascarpone and mix in the grated lemon and combine.
Serve with the roasting vegetables, halloumi and almonds on top. Season with salt and pepper to serve.