Rigatoni with kale & lemon sauce

It’s time for kale🥬 your favorite winter veg! This dish is warm and hearty but the lemon 🍋 makes it fresh at the same time.
Tip from a fan: also great with some ricotta added at the end 😌

INGREDIENT (2-3 pers)
- 400g rigatoni pasta
- 450g kale (frozen)
- 3 garlic cloves
- 1 stock cube
- 1 lemon (zest & juice)
- 100g grated parmesan
- Extra virgin olive oil
- Chili flakes, salt, peper

1. Add the kale and peeled garlic cloves to a pan and cover with water. Add the stock cube. Bring to a boil and cook 10 minutes.
2. Before draining the kale, save a small cup of cooking water. Drain and add the kale & garlic to a blender. Along with a splash of cooking water, olive oil salt, peper, lemon juice & pinch of chili flakes. Blend for a minute or more until super smooth! Add more oil if sauce is not as smooth.
3. Cook the pasta according to the package, also save a cup of cooking water here. Drain the pasta and add back to the pan.
4. On low heat add the kale sauce to the pasta together with some cooking water and the parmesan, combine until the sauce looks nice and glossy, should all come together in 1 or 2 minutes. If its dryish add more cooking water. If it’s too wet, add more cheese and leave on the heat for a minute longer.
5. Serve with more parmesan, a splash of olive oil and lemon zest! Enjoy ✨