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<!DOCTYPE html>
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<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe" >
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a href="https://live-production.wcms.abc-cdn.net.au/260fd70e08423e1adbf564f77a7409f3?impolicy=wcms_crop_resize&cropH=1126&cropW=2000&xPos=0&yPos=182&width=862&height=485">
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</a>
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<!-- Name -->
<h1 itemprop="name" class="name">Creamy One-Pot Pasta with Tuscan Kale, Almonds and Lemon</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Prep Time: </b><span itemprop="">0:15</span>
<b>Cook Time: </b><span itemprop="">0:15</span>
<b>Servings: </b><span itemprop="">4</span>
<!-- Source -->
<b>Source: </b>
<a itemprop="url" href="https://www.abc.net.au/everyday/one-pot-pasta-with-kale-cream-lemon-and-almonds-recipe/11241756">
<span itemprop="author">abc.net.au</span>
</a>
</p>
<div class="clear"></div>
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<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient"><strong>320</strong>g maccheroni al ferretto, orecchiette or any pasta of your choice</p><p class="line" itemprop="recipeIngredient"><strong>150</strong>ml pure cream</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> cloves garlic, finely chopped</p><p class="line" itemprop="recipeIngredient">Juice and zest of a lemon</p><p class="line" itemprop="recipeIngredient"><strong>60</strong>ml (1/4 cup) extra virgin olive oil, plus extra to serve</p><p class="line" itemprop="recipeIngredient">Pinch of dried chilli flakes</p><p class="line" itemprop="recipeIngredient">Large pinch of sea salt</p><p class="line" itemprop="recipeIngredient"><strong>600</strong>ml boiling water, use your kettle to save time</p><p class="line" itemprop="recipeIngredient"><strong>150</strong>g or half a bunch of cavolo nero leaves (also know as Tuscan kale), roughly torn into small pieces</p><p class="line" itemprop="recipeIngredient"><strong>50</strong>g (1/3 cup) toasted almonds, roughly chopped</p><p class="line" itemprop="recipeIngredient"><strong>70</strong>g parmesan cheese, grated, plus extra to serve</p>
</div>
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</div>
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<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">1. In a large deep-sided pan, place all of the ingredients except for the almonds and parmesan and stir to combine. Place over a high heat and cover with a lid. Bring to a boil then reduce heat to medium and cook for around 8 minutes or until the pasta is just under al dente. If you are using a different pasta shape, begin checking at the 7 minute mark. The best way to test is to simply try some of the pasta. It should be chewy with a little resistance, but not chalky.</p><p class="line">2. Remove the lid and stir through the almonds and parmesan and continue to cook until pasta is al dente and the sauce is thick and creamy (1-2 minutes). If the sauce has dried up too much, add in a little extra water. The pasta continues to soak up liquid even once off the heat, so it's better to have a little extra water on hand to add if necessary. Serve the pasta with extra parmesan and a drizzle of olive oil.</p>
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