Your Kiwi Diamond Recipes

Diamond Wholemeal Spaghetti with Crispy Kale


3 large handfuls of baby curly kale
¼ cup olive oil
1 onion
2 cloves garlic
¼ cauliflower
2 tablespoons oil
2 cups shelled broad beans
250g Diamond Wholemeal Spaghetti
Shaved Parmesan Cheese



Sprinkle the spaghetti with toasted sunflower and pumpkin seeds before serving if wished. Broad beans are easily shelled by blanching in boiling water for3 minutes, draining then placing in iced water.

Wash and thoroughly dry the Kale. If the leaves are large, tear into smaller pieces. Place the olive oil in a bowl. Add the kale and toss through to thoroughly coat the leaves in oil. Place on a baking paper lined oven tray and bake at 150 degrees C for 10 – 12 minutes or until crisp. The kale will darken.
Peel and finely chop the onion. Crush, peel and finely chop the garlic. Cut the cauliflower into florets. Process in a food processor until coarsely chopped. Heat the oil in a frying pan and saute the onion for 5 minutes until soft. Add the garlic and cauliflower and saute for 5 minutes or until the cauli just starts to colour.
Add the broad beans.
Remove from the heat. Cook the Diamond Spaghetti to packet directions. Drain, leaving about ¼ cup of cooking liquid. Mix through the vegetable mixture. Toss the crispy kale through and serve topped with cheese.
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