Red lentil pasta with cavolo nero and smoked tofu

Ingredients

For 1 serving

• Red lentil pasta70 g
• Smoked tofu100 g
• Tuscan kale120 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Chili pepperto taste
• Saltto taste

Contains: soy,

In season: October – March

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile wash the cavolo nero, strip the leaves off the tough central rib and slice them into strips; pat the smoked tofu dry and cut into roughly 1 cm cubes.
3. Heat a non-stick frying pan over medium-high heat and brown the tofu without fat for 5–6 minutes, turning, until golden and crisp.
4. Add the olive oil, crushed garlic, a pinch of chilli and the cavolo nero with a splash of water and a pinch of salt and cook for 6 minutes over medium heat, stirring, until the leaves are wilted and tender; remove the garlic.
5. Meanwhile add the red lentil pasta to the water and cook for the time on the packet, usually 6–8 minutes, until al dente.
6. Drain it, keeping a small ladle of the cooking water, and toss with the sauce for a minute, loosening if needed.