Recipe

Kale & Bacon Fusilli

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Kale & Bacon Fusilli

A zesty kale and bacon fusilli dish with thin slices of lemon and chilli.




Ingredients to serve 2

  • 200g x fusilli
  • 125g x streaky bacon – cut into 1cm pieces
  • 1 clove x garlic – crush, peel and chop finely
  • ½ x chilli – deseed and slice finely (optional)
  • 70g x kale – chop roughly
  • 45ml x cream cheese
  • ½ tbsp x cream
  • ½ x lemon
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)

Ingredients to serve 4

  • 400g x fusilli
  • 250g x streaky bacon – cut into 1cm pieces
  • 2 cloves x garlic – crush, peel and chop finely
  • 1 x chilli – deseed and slice finely (optional)
  • 140g x kale – chop roughly
  • 90ml x cream cheese
  • 1 tbsp x cream
  • 1 x lemon
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Slice half the lemon into paper-thin slices, including the skin. Juice the rest, set aside.

Step 2

Get a large pot of salted water on to boil. When the water is at a rolling boil throw in the pasta for 12 minutes. When it is cooked but still has a slight bite, it’s ready. Drain the pasta but reserve 3 tsp of the water.

Step 3

Place a large pan on a medium heat and fry the streaky bacon in a little olive oil until golden and crispy, about 8 minutes. Add the garlic and chilli (optional) and cook for another 1 minute. Season with salt and pepper. Add the kale to the pan. Cook until the kale has wilted but is still a bright green, about 2 minutes. Add the cream cheese, cream, lemon juice and a little water from the pasta to help melt the cream cheese. Mix in the drained pasta and season to taste.

Step 4

Serve the Kale and Bacon Fusilli topped with the lemon slices and a crack of black pepper.