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Italian winter pasta with sausage, kale and beans
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2 nests (125g) De Cecco Fettuccine all’uovo
½ x 400g pack Duchy Originals From Waitrose Organic Free Range British
Pork Sausages With Mixed Herbs
1 tbsp olive oil
100ml dry white wine
1 clove garlic, crushed
2 tsp butter
50g curly kale, washed
½ x 400g can borlotti beans, drained and rinsed
1 unwaxed lemon, zest finely grated
25g pecorino Romano, finely grated, plus extra to serve
1. Bring a large pan of salted water to the boil. Add the fettucine, and cook for 4 minutes or until tender.
2. Meanwhile remove the skins from the sausages. Warm a large frying pan over a high heat. Add the oil and crumble the sausagemeat into the pan. Cook for 3-4 minutes, stirring often, until browned.
3. Reduce the heat, then add the wine, garlic, butter and kale. Cover and simmer for 5 minutes or until the kale is tender. Remove from the heat.
4. Add the beans, lemon zest, pecorino and seasoning to the frying pan. Then transfer the pasta from its water into the pan too. Add about 4 tablespoons of the cooking water and toss together, adding more water if you prefer a lighter sauce. Serve in bowls with grated pecorino on top.
Typical values per serving:
11.9g fibre 43.8g protein
This recipe was first published in February 2014.
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