Angel Hair with Lemon, Kale, and Pecans

Ingredients for Angel Hair with Lemon, Kale, and Pecans

• 60g pecans

• 450g angel hair pasta

• 120ml extra virgin olive oil, divided

• 4 cloves garlic, minced

• 1/2 teaspoons dried chilli flakes

• 230g kale, stems discarded and chopped

• Zest of 1 lemon

• Juice of 1 lemon

• 8 basil leaves, torn

• 2 teaspoons kosher salt

• 2 teaspoons freshly ground black pepper

• 4 tablespoons grated Parmesan

Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant. Remove from skillet and chop. Set aside.

Add 1 teaspoon of salt to a pot of water and bring to a boil. Cook the pasta for 1 minute less than the package instructs.

While the pasta is cooking, heat 60ml olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the garlic and chilli flakes and stir for 30 seconds until fragrant.

Add kale and lemon zest and cook for 2 minutes more. Stir carefully so that the kale will not fall out of the pan.

Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper. Toss until everything is coated.

Portion pasta onto plates. Sprinkle with the pecans and Parmesan cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.