The Spice Club Kale

• 50 ml extra vierge olijfolie, plus extra voor serveren
• 200 g pasta naar keuze
• 2 teentjes knoflook, fijn gehakt
• 400 g boerenkool, dikke nerven verwijderd en grof gehakt
• 4 eetlepels The Spice Club Pasta Perfection kruidenmix
• 150 ml kookroom light (of melk)
• 100 g vers geraspte Parmigiano-Reggiano
• Zout en zwarte peper, naar smaak

Tip: For an extra crunch you can garnish the dish with The Spice Club Topping

Prepare the kale:

Bring a large pan with the boil. Add the chopped kale and blanch for 5 minutes until it is soft. Drain and rinse with cold water briefly to stop the cooking process. Drain well.

Make the kale sauce:

Place the blanched kale in a blender or food processor. Add the finely chopped garlic, 2 tablespoons of olive oil, The Spice Club Pasta Perfection Mix and the cooking cream or milk. Blend into a smooth, creamy sauce. Add extra cooking cream or milk if necessary to achieve the desired consistency.

Prepare the pasta:

Cook the pasta according to the instructions on the package until it is al dente. Store a cup of the cooking water and drain the rest.

Combine the sauce and pasta:

Heat the remaining 2 tablespoons of olive oil in a large frying pan over medium heat. Add the kale sauce and heat it for 2-3 minutes, stirring. Add the boiled pasta to the pan and mix well, so that the sauce covers the pasta evenly. If necessary, use a little of the stored cooking water to loosen the sauce.

Season:

Stir the grated parmigiano reggiano into the pasta and sauce. Taste and adjust the taste optionally with salt and black pepper.

Serve:

Divide the pasta over the plates. Sprinkle with extra olive oil and garnish with extra grated cheese and The Spice Club Topping. Serve immediately and enjoy this creamy and tasteful dish!