Kale, Anchovy and Lemon Pasta Recipe

Kale, Anchovy and Lemon Pasta Recipe

Here's a quick and easy pasta dish that's full of vibrant flavour. Packed with nutritious kale, lemon and anchovies, and with a velvety crème fraîche sauce, it makes an ideal midweek meal. 



In a large frying pan, gently heat the olive oil with the anchovies and garlic. To avoid burning the garlic, cook it over a very low heat and push it all to the side of the pan.

After about 5 minutes, add the lemon zest and kale. Give it all a stir and cover with a lid.

Cook for another 10 minutes.

Meanwhile, cook the pasta in a pan of salted boiling water, following the packet instructions.

Stir the crème fraîche (or cream) through the kale, add a little lemon juice and turn off the heat.

Drain the pasta and add it to the pan with the kale.

Stir and serve with a little grating of Parmesan, if you like.


3 tbsp olive oil
6 anchovy fillets, finely chopped
4 garlic cloves, finely chopped
1 lemon, zested and 1/2 juiced
200g curly kale
300g fusilli pasta
4 tbsp crème fraîche or double cream