Читать книгу The Hungerpots Cookbook - Bethie Hungerford - Страница 15

Garlicky Kale and Feta Pasta

This recipe is based on my mom’s favourite pasta dish, which is bursting with a salty, flavourful Greek cheese called mizithra. While mizithra can be difficult to source, feta makes a delicious alternative! I’ve paired this dish with garlic and kale to give it a nutritious and flavourful burst.

MAIN INGREDIENTS

500ml (17fl oz) water

500ml (17fl oz) whole milk

400g (14oz) fusilli pasta

4 garlic cloves, minced

150g (5oz) kale, chopped

2 tablespoons olive oil

1 teaspoon salt

½ onion, grated

pinch of ground nutmeg

salt and pepper, to taste

FINISHING TOUCHES

juice of ½ lemon

200g (7oz) feta cheese, crumbled

50g (2oz) Parmesan cheese, finely grated

red pepper flakes, toasted pine nuts, lemon wedges, to garnish

1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

2 Once the pasta is al dente and most of the liquid is absorbed (approximately 15 minutes after boiling), stir in the lemon juice, feta and Parmesan. Garnish and serve.