Linguine with anchovy, kale and burrata

Prep time 20 mins

Cook 10 mins

Serves 6

The sauce here might need quite a bit of oil added but if you like you can add as you go or just add a touch of water to help blend. When you toss the sauce through the pasta with the pasta water it also thins it. The importance of this dish lies in using super fresh walnuts and burrata.

500g dried linguine

1 small bunch of kale,
leaves picked

2 garlic cloves, coarsely chopped

6-8 anchovy fillets, or to taste

½ - 1 cup extra-virgin olive oil

60g walnuts

3 burrata

1. Blanch the kale in a large saucepan of water until just bright green and tender about five seconds. Drain kale using tongs and refresh in a bowl of cold water. Squeeze some of the water out of the kale (not all) and then transfer to a blender and blend with remaining ingredients, adding extra oil (or water if desired) until
a smooth sauce.

2. Cook the pasta in a large saucepan of salted boiling water – you can use the same water you cooked the kale in to save washing up – until cooked al dente (about 6-7 minutes).

3. Toss kale sauce through pasta and add extra pasta water to thin and coat the pasta to your liking, stirring over medium-high heat until pasta is nicely sauced, then transfer to plates. Tear off pieces of burrata and place on top of hot pasta and serve.