Cacio e Pepe, Pea and Kale Spaghetti

Name: Cacio e Pepe, Pea and Kale Spaghetti
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 325g spaghetti; 320g frozen garden peas; ½ 200g bag of sliced kale; 1 tbsp olive oil; 2 tsp ground black pepper; 125g vegetarian hard cheese, finely grated, plus 1 handful, shavings, to serve

4 steps

Prep:5minCook:15min

Lisa Faulkner’s Cacio e Pepe, Pea and Kale Spaghetti gives a classic Italian dish of pasta, pepper, parmesan and butter a boost of green veg. Satisfying and on the table in half an hour, this is a great family-friendly choice for Meat-Free Monday.

Updated at: Thu, 17 Aug 2023 08:06:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories410.5 kcal (21%)

Total Fat5 g (7%)

Carbs74.3 g (29%)

Sugars7.3 g (8%)

Protein15.3 g (31%)

Sodium82.6 mg (4%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

325gspaghetti

320gfrozen garden peas

0.5 x 200gkale

sliced

1 Tbspolive oil

2 tspground black pepper

125ghard cheese

vegetarian, finely grated, plus 1 handful, shavings, to serve

Instructions

Step 1

Cook the spaghetti in a large pan of boiling salted water as per pack instructions. Add the peas for the last 2 mins and the kale for the last 30 secs.

Step 2

Meanwhile, heat the oil in a large frying pan over a low-medium heat. Add the ground black pepper and toast for about 2 mins.

Step 3

Drain the spaghetti and veg, reserving 2 ladles of the pasta water. Working quickly, tip the spaghetti and veg into the black pepper pan along with the grated cheese and toss over a low heat, adding half a ladleful of reserved pasta water at a time, until the strands are coated in a thin cheesy sauce.

Step 4

Serve immediately, topping with more ground black pepper and the cheese shavings.

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