Fettuccine with Bitter Greens and Toasted Walnuts

Serves 4
Time 20 minutes


500g fettuccine
½ cup extra virgin olive oil
2 cloves garlic, chopped
½ red onion, finely diced
1 bunch cavolo nero (Tuscan kale), roughly chopped
1 bunch asparagus, chopped
1 cup peas
¼ cup pepitas, toasted
1 cup toasted walnuts, crushed
¼ cup dried cranberries
1 tbsp butter
½ cup basil leaves
½ cup mint leaves
½ cup parsley leaves
2 tbsp feta cheese
Zest of 1 lemon
Salt and pepper, to taste
Parmesan cheese, grated


In a large pot of salted boiling water, cook the fettuccine as per packet directions.

Place a pan over low heat and add the olive oil, garlic and onion and cook until softened. Add the cavolo nero and toss to coat, season well with salt and pepper, then let wilt slightly. Add the asparagus, peas, pepitas, walnuts, cranberries and butter. Allow the butter the melt then toss to coat and combine.

Transfer the cooked pasta with some of its cooking water to the pan, then add the herbs and fold everything together. Turn off the heat and stir through the lemon zest. Crumble the feta over the top and serve with grated parmesan.