Bacon and Kale Pasta on a blue plate

Bacon and Kale Pasta

Each week I cook a recipe from the same cookbook, I just follow the book page by page. Bacon and kale pasta was one of the last recipes I tried out from the cookbook ’50 gerechten van toen met de smaak van nu’ from Emte. Emte was a supermarket chain, which has been taken over since this cookbook was published.

Bacon and Kale Pasta on a blue plate
Bacon and Kale Pasta

This recipe is a healthy pasta dish. It uses whole wheat pasta with kalesauce and bacon. So enough fibers and veggies, but the dish doesn’t lack flavor. If you want it meatless, just omit the bacon.

Review

An easy recipe to make. I’ve made it 3 times so far. Once with endivie, since it was the wrong season for kale. Once with kale, but without the bacon and once with the bacon. The endivie one is number one, second is the bacon kale pasta. The recipe instructions are easy to follow.

Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.

Other delicious dinner recipes to have in winter time are red beets endivie stamppot, veggie burger omelet or Cheeseburger Stuffed Pizza.

Bacon and Kale Pasta

Bacon and Kale Pasta on a blue plate
Bacon and Kale Pasta

Ingredients

300 grams small tomatoes

Dried oregano

2 cloves of garlic

100 ml olive oil

400 grams kale

500 grams whole wheat pasta

2 centimeters red pepper

25 grams roasted pine nuts

50 grams grated mature cheese

1 lemon

200 grams bacon

Instructions

Place the small tomatoes in a roasting tray. Sprinkle oregano, 2 tablespoons olive oil and one pressed clove of garlic over the tomatoes. Place the tomatoes under the broiler in a 250°C oven and roast until the tomatoes are starting to blacken. Fry the bacon and drain it on paper.

In the meantime boil the kale with 450 ml of water for 15 minutes. In the same time boil the pasta according to package instructions. Drain both the kale and the pasta. Purate the kale with 70 ml of olive oil, one pressed clove of garlic, red pepper, pine nuts, 30 grams cheese and zest from one lemon. Add the sauce and bacon to the pasta and mix. Serve topped with the tomatoes and some grated cheese.

Notes:

  • Recipe source is ’50 gerechten van toen met de smaak van nu’.
  • Enough for 4 persons for dinner.
  • For a meatless version just omit the bacon.
  • Kale can be replaced with the same amount of endivie.
Ingredients layed out on the counter top
Ingredients
Roasting pine nuts in a small frying pan
Roasting pine nuts
Adding cheese, pine nuts and bacon to the kale in a pan
Adding cheese, pine nuts and bacon to the kale
Purating the kale with a hand blender in the pan
Purating the kale
Mixing the kalesauce with the spaghetti in the pan with tongs
Mixing the kalesauce with the spaghetti

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