Name: ’Nduja, Kale & Mascarpone Rigatoni
Total time: 35 min
Yield: 2
Ingredients: For the crispy kale; 125g/4½oz kale leaves; 2 tbsp olive oil; 1 tsp garlic powder; ½ tsp fine sea salt; ½ tsp ground black pepper; For the pasta; 250g/9oz rigatoni; 85g/3½oz ’nduja; Drizzle of olive oil; 3 cloves garlic, peeled and finely chopped; 4 heaped tbsp mascarpone; Zest of ½ lemon; Juice of ¼ lemon; 25g/1oz Parmesan, grated, plus extra to garnish; Ground black pepper, to taste

VMG Recipes