Kale, bacon and blue cheese pasta recipe

If you’re looking for quick and easy pasta dinner recipes for your family, look no further: this is my very own, super quick and delicious kale, bacon and blue cheese pasta recipe.

This kale, bacon and blue cheese pasta is a simple and fast recipe but at the same time it’s also appetising and delicious, both for adults and children.

The combination of the three ingredients, together with a short shaped and artisanal pasta format capable of retaining the condiment at its best, enhances the flavour, giving life to the perfect recipe for those who want to eat something balanced and seasonal.

The kale, in fact, has a lot of beneficial properties to the point that, after having been mistreated for decades, is now back to be a true protagonist to the table and to be counted among what the experts call superfoods, aka the foods that are good for our body and for our brains. Very nutritious and rich in omega-3 fats, the kale is the perfect ally for those who want to keep themselves light and do not want to give up taste.

As for the bacon, I always recommend choosing a craft one so to avoid additives and preservatives; being an extremely fatty ingredient, in fact, it should be taken in moderation and possibly combined with other fat-free ingredients. For this reason it goes very well with the kale.

The addition of the blue cheese is functional to the recipe: the kale has a slightly sweet taste and a fairly crunchy consistency when cooked, the bacon in turn has a stronger flavour that could hide that of kale. The blue cheese helps to balance bacon and kale, not to mention that it helps to prevent the pasta from being excessively dry.

Let’s now move to the recipe to make this simple pasta with bacon, kale and cheese at the recipe; at the bottom, a few advice for you.

More tips for a perfect Kale, bacon and blue cheese pasta

• Always choose the curly kale with its serrated leaves: for this type of pasta, it is more appropriate because even if it is boiled and cooked, it is still quite crispy;
• Leave aside little pasta cooking water: you may need it if your sauce, despite the presence of the cheese, is too dry;
• To make this paste even more creamy, you can add Parmesan cheese mixed with a little hot water but without overdoing it to prevent blue cheese from being covered by Parmesan cheese;
• In place of the bacon you can use pork cheek or even Parma ham cut into dice;
• For the vegetarian version of this pasta, remove the bacon and cheese and prepare a quick béchamel sauce using a vegetable drink such as oats or soy to be used to season your pasta with cabbage.

[Recipe by Veruska Anconitano, pics by Giuseppe Milo, paid article by Pasta Dalla Costa].