Cacio e Pepe, Pea and Kale Spaghetti
By Lisa Faulkner
Published on 23 December 2022
OcadoLife regular 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. This recipe is part of one shop five meals, look no further for the full collection.Time and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 325 g of spaghetti
- 320 g of frozen garden peas
- 0.5 200g bag of sliced kale
- 1 tbsp of olive oil
- 2 tsp of ground black pepper
- 125 g of vegetarian hard cheese, finely grated, plus 1 handful, shavings, to serve
Method
Step 1
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.Step 2
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.Step 3
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.Step 4
Serve immediately, topping with more ground black pepper and the cheese shavings.