Pappardelle with spicy 'nduja, greens and beans
serves
4
"Hailing from Southern Italy, spicy 'nduja adds richness to this dish, which is balanced by the creamy white beans."
Ingredients (9)
- 1/2 bunch kale, stalks removed, leaves torn
- 400g pappardelle pasta
- 1/4 cup (60ml) extra virgin olive oil
- 200g nduja
- 1/2 cup (125ml) dry white wine
- 400g can cannellini beans, rinsed, drained
- 1 tbs unsalted butter
- 1/2 cup (40g) finely grated pecorino, plus extra to serve
- 1/2 bunch flat-leaf parsley, chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Bring a large saucepan of salted water to the boil. Add kale and cook for 2-3 minutes until just tender. Using tongs, remove kale and set aside on a plate lined with paper towel. Add pasta to boiling water and cook following packet instructions until al dente. Drain, reserving 1 cup (250ml) cooking water.
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2.Meanwhile, place oil in a large non-stick frypan over medium-low heat. Add 'nduja and, using a wooden spoon, break into small pieces. Cook for 4 minutes or until lightly browned. Add wine and cook for 2 minutes or until reduced by half. Add beans and simmer for 1 minute or until warmed through.
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3.Add pasta, reserved cooking water, butter and pecorino. Season with freshly ground black pepper. Cook, stirring, for 1 minute or until water and pecorino has emulsified and sauce thickly coats pasta (add more cooking water if required).
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4.Fold through parsley and kale. Serve immediately with extra pecorino.
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