This dish is springtime. I haven't quite harvested the whole garden (only the kale and the pig) but its light and delicious and the perfect meal to eat on a weeknight when you've just about got enough light to walk home from work in. Until, of course, actual spring time starts when you can eat it all the time and add all the lovely things growing in your garden. Not the daffodils.
Timings: 25 mins
Kitchen Stuff: deep sided frying pan or a wok
Quantities: Serves 2 - 3
250g fusili pasta (I used wholewheat here)
4-5 rashers of smoky bacon
60g soft goats cheese, torn/chopped into cubes
1 - 2 tbsp cream cheese (I use Philadelphia), depending on creaminess preference
1 red onion, chopped
1 garlic clove, finely chopped
rapeseed or olive oil
1. BACON: Chop your bacon into cubes and start frying it gently until crisp. When ready, move from the pan to some kitchen towel on a plate to soak up excess oil.
2. PASTA: Boil some water with a pinch of salt and add the pasta - cook until al dente. Make sure you keep half a mug of pasta water.
3. KALE: In a wok or a large sided frying pan, heat a little oil and add your chopped red onion and fry on a medium to high heat for a couple of minutes until slightly softened and starting to brown. Add the chopped garlic clove and fry for another minute or so. Add the kale with a splash of pasta water and season with some salt and pepper. Toss the kale, stir frying until softened and delicious.
4. CHEESE: Drain your pasta (saving some pasta water, half a cup at least) and add it back to the pasta pan. Stir in the cream cheese, half the goats cheese, a few tablespoons pasta water and some salt and pepper. Mix until creamy.
5. FINITO: Add the creamy pasta to the large frying pan with the kale and mix well. Add the remaining goats cheese cubes and crispy bacon. Serve immediately whilst warm. Scoff.