Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with
Pasta with kale chilli mascarpone
Details
- Servings: 10
- Diet: Balanced
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 300g pasta, such as orecchiette or conchiglie
- 4 tbsp mild olive oil
- 4 anchovies in oil, drained
- 1 red chilli, thinly sliced (deseeded if you don't like it too hot)
- zest and juice 1 lemon
- ½ tsp freshly grated nutmeg
- 0.5 a 250g tub mascarpone
- 250g kale, large stalks removed, leaves shredded
- 25g Grana Padano, finely grated
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