Wholewheat Fettuccine with Kale by Amy Chaplin
In this recipe, the author, Amy, uses her own Marinated Goat’s Cheese, inspired by Meredith Dairy, in Australia. However, it also works well with a soft goat’s cheese and so I've used a mild British goat’s cheese many times to make this recipe.
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 medium to large red onions thinly sliced
- Sea salt
- 340 g 12oz wholewheat fettuccine
- 1 ½ bunches 700g 1 lb 9 oz/10 cups sliced kale or cavolo nero (or fresh spinach)
- 225 g 8oz marinated goat’s cheese (oil marinade reserved) at room temperature (I used a British goat's cheese)
- Freshly ground black pepper
Instructions
- Warm the olive oil in a large frying pan over a medium heat and add the onions. Sauté for 10 minutes or until beginning to brown. Add a pinch of sea salt, lower the heat slightly and cook for 15 to 20 minutes, or until onions are soft and caramelised.
- In the meantime, bring a large pan of water to the boil and add a large pinch of salt. Add the wholewheat fettuccine to the boiling water and cook for 10 to 12 minutes, or following the packet instructions, until al dente. Drain pasta and return to pan.
- While pasta cooks, stir the kale (or spinach) into the cooked onions, cover the frying pan and cook for 6 to 8 minutes or until tender, stirring once or twice. Add onion and kale mixture, three quarters of the goat’s cheese and lots of black pepper to the pasta; mix well.
- Drizzle in a tablespoon or more of oil marinade from the cheese (or add a drizzle of good quality olive oil) and season to taste.
- Divide among bowls and top with a crumble of remaining goat’s cheese; serve immediately.