This exotic pasta dish is quick to cook and has a wonderful flavour.
Bring a large pot of salted water to the bowl for the pasta. Cook pasta following instructions on the packet.
In a large pan heat a little olive oil. Add the speck and fry for 4 minutes or until golden brown. Add the garlic and drained porcini mushrooms (squeezing any excess water with your hands). Reserve the liquid. Cook for a further 4 minutes. Now add the white wine and reduce a little before adding the cream. Cook for a minute or so and add the kale. Allow to wilt slightly. Now add the pinenuts, parmesan, nutmeg and lemon zest. Season to taste. If the sauce is a little too thick add a tablespoon of the reserved mushroom water.
Once pasta is cooked, drain and add sauce. Toss and serve immediately.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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