Miso, Green Chilli and Y ellow Courgette Rigatoni

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Boil a full kettle. Peel and grate the garlic (or use a garlic press). heat. Trim the yellow courgette and slice into 1cm thick rounds. Zest and halve the lemon. Discard any thick stems from the kale.

Step 2

Heat a drizzle of oil in a large saucepan on medium heat. Add the kale along with the water for the kale. Cover with a lid and cook until wilted, 5-6 mins. Add half the garlic and cook for 1 min more. Season with pepper. Once tender, transfer the cooked kale to a blender along with the crème fraiche, miso paste, green chilli paste and honey. Season with pepper and blitz until completely smooth, 1-2 mins. TIP: this works best with a blender but if you don’t have one, roughly chop the cooked kale and stir through pasta in step 5. Set the sauce aside for later.

Step 3

Return the (now empty) saucepan (no need to clean) to the high heat and pour in the boiled water from the kettle. Add 1/2 tsp salt and bring to the boil. When boiling, add the rigatoni to the water and bring back to a boil. Cook until tender, 12 mins.

Step 4

While the paste cooks, heat a drizzle of oil in a large frying pan on high heat. When hot, add the yellow courgette and cook until charred, 3-4 mins each side. Once cooked, lower the heat and add the remaining garlic and stir-fry, 1 min more. Remove from the heat, season with salt and pepper. Add a pinch of lemon zest and a good squeeze of lemon juice. Stir in the butter until melted and all combined.

Step 5

Once cooked, drain the rigatoni in a coleader and pop back in the saucepan. Stir in the creamy kale sauce. Return the pan to the medium heat. Stir in the water from the sauce and bring to a simmer. Stir until combined and the sauce has heated through, 1-2 mins. Stir in the hard italian style cheese until melted, 1 min more. Remove from the heat and add a squeeze of lemon juice. Taste and season with salt, pepper and more lemon juice if needed.

Step 6

When everything’s ready, share the green chilli rigatoni between your bowls. Top the paste with the yellow courgette rounds and rocket. Sprinkle over another pinch of lemon zest and drizzle a little olive oil over the leaves to finish.