Puttanesca Pappardelle with Greens
A cyclist favorite, pasta! An easy high carb meal to fuel a tough day on the bike.
Serves 2 (with leftovers!)
1 small head of broccoli
2 handfuls of kale
1 red chilli, diced
1 onion, diced
350g cherry tomatoes, halved
2 garlic cloves, crushed
15 kalamata olives, halved
2 tsp capers
3 tbsp red pesto
3 cooking chorizo sausages
3 tbsp greek yoghurt
Pinch of paprika
Trim the broccoli so you just have the florets. Blanch these along with the kale, for a minute or two in salted boiling water. Remove and drain (keep the water for the pasta).
Heat the oven to high (200 fan) and roast the greens with a little olive oil, salt and chilli, until nicely charred (about 10 min).
Fry your onion on medium heat in olive oil until starting to brown slightly. Add your garlic for a minute, then add the cherry tomatoes, olives, capers and pesto. Cook on low until the tomatoes break down. Then add 200 ml of water and put the lid on adjar to simmer gently, until thickened.
Remove greens from the oven. Squeeze over the juice from 1 lemon.
Cook the pasta just a little less than the packet says in the salted water you used for the broccoli. Then add it to the sauce, check the seasoning and adjust if necessary.
Remove the sausage meat from the skin and crumble in to a dry/cold pan. Heat it on high and fry until charred nicely. Remove and drain on kitchen paper.
Assemble the dish. Place your pasta in a big serving bowl, scatter over the drained chorizo, add a dollop of greek yoghurt, a sprinkling of paprika and some chopped up parsley. Serve along side your greens.