Creamy Zucchini & Kale Pasta Salad with Toasted Pinenuts & Lemon
Ingredients
400g casarecce or other short pasta
2 zucchini, cut into . cm thick rounds
2 Tbsp olive oil
sea salt & freshly ground black pepper
200g cherry tomatoes
1 Tbsp olive oil
1/4 cup pine nuts
2 cloves garlic, thinly sliced
2 kale leaves, washed, trimmed and shredded
3/4 cup Bulla Cooking Cream
1/2 cup chicken or vegetable stock
2 Tbsp finely grated parmesan
2 tsp finely grated lemon rind
Cooking Directions
- Preheat the oven to 190ÅãC (170ÅãC fan-forced). Line two oven trays with baking paper.
- Bring a large pot of water to the boil and cook pasta for 10-12 minutes or until just tender. Drain.
- Meanwhile, toss zucchini in 1 tablespoon of the oil and the seasonings. Spread over an oven tray and bake for 15 minutes or until golden and cooked.
- Place tomatoes on the other tray and cook for 8-10 minutes or until skins are just starting to burst.
- Heat remaining oil in a small frypan, add pine nuts and cook stirring for 5 minutes or until golden. Stir in garlic and cook for 1 minute over low heat. Add kale, tossing until just wilted. Pour in the Bulla Cooking Cream and stock, bring to a gentle simmer. Add parmesan and heat through. Season well.
- To assemble, combine pasta with the creamy sauce, zucchini, tomatoes and lemon rind. Season well and gently toss. Garnish with additional parmesan and seasonings.
Ingredients
400g casarecce or other short pasta
2 zucchini, cut into . cm thick rounds
2 Tbsp olive oil
sea salt & freshly ground black pepper
200g cherry tomatoes
1 Tbsp olive oil
1/4 cup pine nuts
2 cloves garlic, thinly sliced
2 kale leaves, washed, trimmed and shredded
3/4 cup Bulla Cooking Cream
1/2 cup chicken or vegetable stock
2 Tbsp finely grated parmesan
2 tsp finely grated lemon rind