tea for two

pasta rocks

My love affair with pasta is a long, long one.  It’s cheap, it’s ridiculously easy to cook. It fills your belly and works its way north to fill your heart too – you know what I mean, a comfort food supreme.  Simple and satisfying.  It’s really not an exaggeration to say that I could live on it.  My girls, well, not so much.  “Mum, what’s for tea. Please don’t say pasta…” “Pasta.”

I’m living solo this week and I can report that I have eaten pasta every night, home and away.  Hey, what did the goddess Sophia Loren say? “Everything you see I owe to spaghetti.”  Good enough for la Loren, good enough for la Scott.  If I eat solely spaghetti from now on will I get even a merest dusting of her glittery gorgeous glamorous beautifulness?  Probably not, probably just a fat arse and cellulite you could grate cheese on, but I’d be full of heart. And carb overloaded.  And that’s no bad thing.

This recipe takes as long as it does to boil a pan of water and cook your pasta – so no more than 15 minutes, leaving plenty of time to perfect la Loren wiggle.  If you’re that way inclined, and I most definitely am.

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lemony garlic and kale pasta

What you will need

  • 160g pasta
  • half a red onion (chopped)
  • 2 cloves garlic (chopped)
  • Large handful cavalo nero (black kale) (chopped)
  • Large handful cherry tomatoes (halved)
  • 1 lemon (juiced)
  • 1 avocado (diced)
  • cheese (to serve)
  • olive oil (to serve)
  • black pepper

Instructions

Step 1 Put your pan of salted water on to boil and get the pasta cooking.
Step 2 Warm some oil in a frying pan and add the red onion, garlic, kale and tomatoes. Soften and stir so they don't brown too much.
Step 3 Drain the pasta and mix in the veggies. Squeeze in the lemon juice and add the diced avocado. Pile into bowls, grate on some cheese (if you like), drizzle with olive oil and black pepper.

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