kale pasta wine pairing

Definitely not date night pasta

WINE: Prinz Von Hessen ‘H’ Riesling

WITH: Posh pasta with posh kale

WHY: Chilli heat needs a little sweetness to soften it

Who doesn’t love a supper that can be thrown together in less than 30 minutes?

Using seasonal greens, and store cupboard staples, this dish is great when you need a quick mid-week fix.

The pasta is served alongside sautéed cavalo nero, chilli, garlic, anchovies and lashings of extra virgin olive oil. It’s packed full of flavour – but, you might want to give this a miss if you’re banking on a romantic evening in.

The pasta I used was orecchiette, named after their shape, which emulates a little ear. In my opinion, it’s the perfect pasta for this dish; scooping up the sauce, and allowing the garlic and chilli to nestle within. You could easily use any other type of pasta though.

Prinz Von Hessen ‘H’ Riesling, was the wine I chose to pair alongside the pasta. I know that Riesling has a pretty bad reputation amongst Joe Public in the UK, but I think it’s time to give it another go. This example is German, and while it does have a touch of sweetness, it’s so citrussy it really balances out the wine – and cuts through the dish – very well.

Riesling’s aromatic nature helps it to stand up to the bold flavours of the pasta, and that hint of sweetness helps to extinguish a little of the chilli heat (perfect for any fellow spice wimps!).

Posh kale pasta
Serves 2
Salty, warming and just plain delicious.Whip up this pasta dish in less than 30 minute, from start to finish.
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Ingredients
  1. 400g pasta
  2. 2 tbsp extra virgin olive oil
  3. 1 tbsp olive oil
  4. 2 red chillis,chopped
  5. 3 anchovies
  6. 2 garlic cloves, chopped
  7. Cavolo nero (or you can use regular kale). Tough stalk removed.
  8. Salt & pepper
  9. Parmesan cheese, for grating
Instructions
  1. Blanch the cavolo nero in boiling water for one minute. Drain and roughly chop.
  2. Heat up the olive oil in a pan over low heat. Add the garlic,chilli and anchovies to the warm pan and allow them to soften.
  3. Meanwhile, cook the pasta until al dente (or however you like it)
  4. Add the remaining extra virgin olive oil to the pan, plus the chopped cavolo nero to warm through.
  5. Drain the pasta, reserving a bit of cooking water to add to the pan of kale, along with the pasta.
  6. Season well, grate some parmesan and serve!
Julia Bailey http://juliabaileywine.co.uk/