| Prep |
Cooking |
Serves |
 |
 |
 |
| 15 mins |
12 mins |
2 Adults |
A swift midweek meal brought to you with the help of our trusted Garlic Rapeseed Cooking Oil.
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
- 300g cooked wholemeal orecchiette
- 1 tablespoon of Fussels Garlic Oil for Cooking
- 1 small onion, finely chopped
- 3 large handfuls of kale leaves, chopped
- 10 Brussel sprouts, finely sliced
- 2 tablespoons of Dolcelatte cheese
- 2 tablespoons of chopped walnuts
Method
Heat the Garlic Cooking Oil in a frying pan and add the onion with a large pinch of salt and cook until golden.
Add kale leaves and flash fry on high heat to crisp them up a little.
Add the sprouts and 2 tablespoons of the pasta cooking water followed by the blue cheese.
Stir the cheese in until melted (2 minutes) and combine with the drained pasta.
Serve topped with the chopped nuts.
