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  • Recipes

  • Cacio e Pepe, Pea and Kale Spaghetti

Cacio e Pepe, Pea and Kale Spaghetti

Cacio e Pepe, Pea and Kale Spaghetti

By Lisa FaulknerPublished on 23 December 2022OcadoLife 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.
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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.