A very simple gluten free pasta dish using only a few ingredients. It's a light, tasty snack or a small main meal for two.
Chef's notes
Like all of my recipes this is GLUTEN FREE (providing you use gluten free pasta).
You can use normal pasta if you like and it wil be just as good of course.
You can add mushrooms and seafood to the dish to make it really special and even some chilli.
Ordinary cabbage can be used as a substitute for the Kale if you can't get Kale easily. Choose a Savoy or similar wrinkly leafed variety to get the texture right.
Steps
1
Prepare the ingredients.
Ingredients
Half a medium onion.
2 large Tuscan Kale leaves.
2 x rashers of quality bacon.
1 x cup of shredded frozen tasty cheese.
Slice the onion roughly.
Chop the Kale leaves reasonably finely as they can be tough if too coarsely chopped.
Remove the rind from the bacon and cut into lardons.
Whilst the cheese is still frozen chop it finely. You can chop it when it thaws but it is much easier to do when it's frozen.
2
Cook the pasta.
Ingredients
1 cup of gluten free pasta spirals.
Prepare the pasta according to the directions in lots of salted boiling water.
When cooked strain well and wash through with cool water to remove some of the starch from the surface.
3
Saute the ingredients.
Ingredients
Chopped vegetables from above.
2 x tblspns grapeseed or peanut oil.
Preheat a suitable pan on low to medium heat.
Add the grapeseed oil to the pan.
Place the onion in first and saute until translucent without showing any signs of colouring.
Remove the onions and set aside.
Saute the bacon on high heat until cooked almost completely.
Drain any excess fat from the pan and return the onions, bacon and kale. Cook for a further one to two minutes on medium heat to cook the kale fully. It should be still green and fresh looking not soggy or browned.
4
Finish the dish.
Ingredients
The sauteed vegetables from above.
The pasta from above.
2 x cherry tomatoes.
Freshly ground black pepper.
1 x pinch of salt.
Add the drained and washed pasta to the pan.
Bring the pan to medium heat and add the cheese.
Stir well to completely incorporate the cheese.
Cook till the cheese melts stirring all the time...about one to two minutes.
season with a little salt and pepper and taste.
When satisfied that the seasoning is right serve the dish onto plates or shallow bowls.
Slice the cherry tomatoes and place on top of the pasta as a garnish.
Serve immediately whilst still hot.
