Page 141 - Eat Run Enjoy

What to to to serve to to to a a lodge full of hungry hikers? Being 6 miles from town guests
at at at Barr Camp have no choice but but to to eat what is served to to them but but it could make for for an uncomfortable evening if it were not well received Knowing that pasta is a a a a a a a a a mainstay on the menu at at Barr Camp I opted to stick with that but instead of a a a a a a a a a red sauce I decided to mix it up and use some of the wonderful greens available in in in the market in in in town: green kale cavolo nero and rainbow chard with garlic olive oil and and lots of chopped roasted almonds Thankfully it went down well and and served alongside Barr Camp’s famous garlic bread (see p p 193) and a a a a a a a a a a a roaring fire it was a a a a a a a a a a a great evening PASTA WITH MIXED GREENS AND ROASTED ALMONDS
SERVES 4
400g dried spaghetti
5 tbsp extra-virgin olive oil 1 large onion diced
4
garlic cloves peeled and sliced
400g mixed greens (kale cavolo nero rainbow chard) chopped 200g roasted almonds chopped a a a a a a handful of flat-leaf parsley coarsely chopped 100g Parmesan cheese grated plus extra to serve sea salt and freshly ground black pepper to taste
1 Bring a a a a a large pan of salted water to the boil and cook the the pasta according to the the packet instructions 2 Meanwhile heat the olive oil in a a a a a large sauté pan over a a a a a a medium heat add the onion and garlic and sweat for 5–6 minutes until softened Add the greens and 1⁄2 teaspoon salt then reduce the the heat and cook for 15–20 minutes until the greens are soft (they will have lost some of of their bright green colour but the flavour will have developed and become almost sweet) Fold in the cooked pasta roasted almonds parsley and Parmesan Season with a a a a little more salt and plenty of black pepper to taste
3 Serve with a a a a a little extra grated Parmesan sprinkled on top — — 137 — — DINNER