Seasonal local food recipe No.214 – Hugh’s pasta with greens, garlic and chilli
A quick and easy tea that warms you up on a cold night! It’s from River Cottage veg every day! by Hugh Fearnley-Whittingstall.
Serves 4
Preparation time: 10-15 minutes
Cooking time: 15 minutes
Ingredients
2-3 heads of spring greens or kale or a savoy cabbage
6 tbs olive oil
1 onion, finely sliced
1/2-1 red chilli, deseeded and finely chopped or 2 good pinches of dried chilli flakes
2 cloves garlic, finely sliced
300g pasta shapes such as penne or fusilli
sea salt and finely ground black pepper
To serve
extra virgin olive oil
parmesan cheese
Method
Remove the core and thick stems from the greens or cabbage and shred the leaves. Heat the olive oil in a frying pan over a low heat, add the onion and cook gently for about 10 minutes or until soft. Add the chilli and garlic and some salt and pepper and continue to cook for about 3 minutes. At the same time cook the pasta until al dente, adding the greens to the pan about 3 minutes befrore the end of the cooking.
Drain the pasta and greens thoroughly and toss with the onion mixture in the frying pan. Check the seasoning, then serve, with extra virgin olive oil for trickling and lots of grated cheese.
