Pork, Kale & Almond Spaghetti
2 tbs olive oil, plus extra to serve
500g pork mince
400g dried spaghetti
2 cloves garlic, minced
½ tsp dried chilli flakes
1 bunch kale (leaves only), roughly torn into pieces
80g feta, crumbled
60g roasted almonds, roughly chopped
sea salt & black pepper
Heat oil in a large frypan over medium-high heat. Add pork mince and cook, breaking up with a spoon, for 8-10 minutes until caramelised in parts and cooked.
Meanwhile, cook spaghetti in a large saucepan of salted water until al dente. Reserve ½ cup of pasta water and drain.
Once pork is done, add garlic and chilli and cook for a further 1 minute until fragrant. Add kale, spaghetti and pasta water. Toss for 2 minutes until kale has wilted. Season with salt and pepper.
Serve spaghetti topped with feta, almonds, extra black pepper and a drizzle of extra virgin olive oil.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
