This recipe is very quick to make as all the items can bee cooked in the same time alongside each other.
250g Fresh Spaghetti (or regular pasta)
2 handfuls Curly Kale (It reduces a lot so you cannot add too much)
1 handful Breadcrumbs
1 box Applewood Spreadable Cheese
1 Medium Red Coloured Chilli (Used for colour so don't get a hot one!)
1 Medium Garlic
1 dash Lemon Juice
Take the curly Kale and strip off the leaf part from any large stems. Then cut up the kale into small pieces, using either scissors or a sharp knife. As this is the base for the pesto it should be as small as possible, but as it reduces a lot when cooked you can easily get away with postage sized pieces, making a courser mix. Add in some very fine cut red chilli.
Put the cut Kale in a bowl, add the butter and the dash of lemon juice if you have it. Heat for 4 minutes, stirring often to make sure the kale reduces without sticking to the pan. A lot of moisture comes out so you should be fine.
Put the Fresh Pasta on and boil for 5 minutes. If using dried pasta then you may want to boil for longer so start this step a bit earlier.
Cut up the rest of the chilli and fry in olive oil until the edges just start to go dark. Add some garlic too if you want.
Flake in some breadcrumbs by ripping some bread slices apart. Two slices of bread is enough, not using the crusts. You can do this over the saucepan which saves using another bowl. Stir them occasionally until golden.
When the kale is ready, pour off any surplus water in the saucepan and then add about half the Applewood Spreadable Smoked Cheese to the pan. Stir it in quickly on a mild heat as it melts fast and you do not want it to stick to the pan.
Split the pasta onto two plates, put the kale pesto onto each, and the drizzle the breadcrumbs over the top to add colour and a bit of chilli taste. Enjoy