- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 10 minutes plus 20 min soaking
- Effort: easy
- olive oil
- 150 g speck, or proscuitto, cut into cubes
- 2 cloves garlic, finely chopped
- 45 g dried porcini, soaked in warm water for 20 minutes
- 80 ml white wine
- 80 ml cream
- 1 bunch kale, roughly chopped
- 1 handful pine nuts, toasted
- 50 g parmesan, finely grated
- 1/2 tsp nutmeg, freshly grated
- 1/2 lemon, zest
- 500 g pasta
Tips and Suggestions
if you can't find speck, you can use proscuitto or pancetta instead.
1. Bring a large pot of salted water to the boil for the pasta. Cook the pasta according to the instructions on the packet.
2. In a large pan heat a little olive oil. Add the speck and fry for 4 minutes or until golden brown.
3. Add the garlic and drained porcini mushrooms (squeezing out any excess water with your hands). Reserve the liquid.
4. Cook for a further 4 minutes. Now add the white wine and reduce a little before adding the cream.
5. Cook for a minute or so and add the kale. Allow to wilt slightly. Now add the pinenuts, parmesan, nutmeg and lemon zest. Season to taste. If the sauce is a little too thick add a tablespoon of the reserved mushroom water.
6. Once the pasta is cooked, drain and add sauce. Toss and serve immediately.
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