Lisa Faulkner's cacio e pepe, pea and kale spaghetti recipe
Created for Ocado, Lisa Faulkner’s cacio e pepe, pea and kale spaghetti gives a classic Italian dish of pasta, pepper, Parmesan and butter a boost of green veg. Satisfying and on the table in half an hour, this is a great family-friendly choice for Meat-Free Monday.
Ingredients
- 325 g spaghetti
- 320 g frozen garden peas
- 100 g sliced kale
- 1 tbsp olive oil
- 2 tsp ground black pepper
- 125 g Parmesan, finely grated, plus 1 handful shavings, to serve
- 11.5 oz spaghetti
- 11.3 oz frozen garden peas
- 3.5 oz sliced kale
- 1 tbsp olive oil
- 2 tsp ground black pepper
- 4.4 oz Parmesan, finely grated, plus 1 handful shavings, to serve
- 11.5 oz spaghetti
- 11.3 oz frozen garden peas
- 3.5 oz sliced kale
- 1 tbsp olive oil
- 2 tsp ground black pepper
- 4.4 oz Parmesan, finely grated, plus 1 handful shavings, to serve
Details
- Cuisine: Italian-inspired
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Cook the spaghetti in a large pan of boiling salted water as per pack instructions. Add the peas for the last 2 mins and the kale for the last 30 secs.
- Meanwhile, heat the oil in a large frying pan over a low-medium heat. Add the ground black pepper and toast for about 2 mins.
- Drain the spaghetti and veg, reserving 2 ladles of the pasta water. Working quickly, tip the spaghetti and veg into the black pepper pan along with the grated cheese and toss over a low heat, adding half a ladleful of reserved pasta water at a time, until the strands are coated in a thin cheesy sauce.
- Serve immediately, topping with more ground black pepper and the cheese shavings.
This recipe is one of Lisa Faulkner's Five Meals for Four for £25, made using Ocado Own Range ingredients. To learn more about Lisa's Five Meals for Four for £25 and explore the recipes, visit Ocado.
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