Ingredients
- 300g pasta (we used wholewheat fusilli)
- 1 tbsp olive oil
- 180g pack smoked bacon lardons
- 2 large garlic cloves, finely chopped
- 1 red chilli, deseeded and finely chopped
- 4 tbsp pine nuts
- 200g chopped curly kale
- 3 tbsp cream cheese
- ½ lemon, juiced
Method
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Boil a large pan of water and cook the pasta following pack instructions.
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Heat the oil in a non-stick frying pan over a medium-high heat and cook the lardons for a few mins until golden and a little crisp. Stir in the garlic, red chilli and pine nuts, then cook for 1 min more until the garlic and chilli are softened and the pine nuts just toasted.
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Turn up the heat and add the kale to the pan with a splash of water, cover and cook for 3-4 mins until wilted. Drain the cooked pasta and add to the pan with the cream cheese and lemon juice. Toss together, taste, and season with black pepper.