Fresh Spaghetti Al Limone
with Tuscan Kale & Pear Salad
Cooking time
15 minutes
Servings
2/4
Calories
940 /serving
Fresh pasta with lemon, cream and Parmigiano Reggiano is a beautiful no brainer. What's high IQ: tossing together almonds, raisins and pear with pre-chopped kale for a stunning salad. What’s just as genius: using only one pot to make supper.
We will send you:
- 1 Pear
- 1 Lemon
- 120g Chopped kale
- 25g Raisins
- 25g Almonds
- 225g Fresh spaghetti alla chitarra
- 90ml Heavy cream
- 25g Parmigiano Reggiano (contains rennet)
Contains: Almonds • Eggs • Milk • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
55 g
Saturated Fat
23 g
Sodium
600 mg
Total Carb
96 g
Sugars
21 g
Protein
26 g
Fibre
12 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 2 to 3 min., until al dente.
Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.- Reserve the pot.
Mise en place
- Meanwhile, juice the lemon.
- Core and medium-dice the pear.
Toast the almonds
- Heat the reserved pot on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pot.
Make the sauce & combine the pasta
- Heat the same pot on medium-high.
- Add the cream, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring often, 2 to 3 min., until beginning to thicken.
- Add the pasta and cook, stirring often, 1 to 2 min., until combined and warmed through.
- Add ½ the lemon juice, ½ the cheese and S&P; toss well.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad
- Meanwhile, in a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Add the pear, raisins, almonds, remaining lemon juice, 1 tbsp oil (double for 4 portions) and S&P; toss well.
Plate your dish
- Divide the pasta and salad between your plates.
- Garnish with the remaining cheese. Bon appétit!
