Cacio e Pepe, Pea and Kale Spaghetti
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.
Instructions
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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.
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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.
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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.
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4
Serve immediately, topping with more ground black pepper and the cheese shavings.
Ingredients
- 325g spaghetti
- 320g frozen garden peas
- ½ 200g bag of sliced kale
- 1 tbsp olive oil
- 2 tsp ground black pepper
- 125g vegetarian hard cheese, finely grated, plus 1 handful, shavings, to serve
Serves 4
Total time required 20 mins
- Preparation time: 5 mins
- Cooking time: 15 mins
Lisa Faulkner