Creamy Kalette and Anchovy Pappardelle
We concluded that one jar of anchovies was definitely not enough, two just about passable, but if you’re an anchovy fiend (like my boyfriend) go wild and add more!
Haven’t ever heard of Kalettes? I hadn’t either until this year! I stumbled across them in my supermarket, and in the spirit of trying to predominantly consume vegetables that are grown in the UK, thought I’d give them a go. They’re a cross between brussel sprouts and kale. Utterly delicious and they look like teeny roses.
Creamy Kalette and Anchovy Pappardelle
Ingredients
400g pappardelle
3 cloves garlic, crushed or thinly sliced
2 tbsp olive oil
2 jars anchovies, drained and chopped
300g kalettes (or just kale)
300 ml crème fraîche
1 lemon, zested and juiced
frying pan
saucepan
Method
Bring a large pan of water with added salt to the boil, and add the pappardelle. Cook until just al dente - probably a minute or two less than the instructions state.
While the pasta is cooking, heat the oil gently in a large frying pan and add the garlic, cook for 1 minute.
Add the anchovies to the pan and stir, heating gently, until they are all mushy and disintegrated.
Add the kalettes to the pan with 1 tbsp of water and cook through.
Add the crème fraîche to the pan, and stir in the lemon zest. Add the lemon juice to taste, along with salt and pepper.
Drain the pasta when it is ready and stir into the sauce, cooking over the hob for just a minute or two until just combined.
