Pasta Shells with Kale
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
- 500 grams Conchiglie
- 150 grams baby kale
- 1 handful parsley
- 1 shallot
- 2 tablespoons butter
- 1 tablespoon Pastry flour
- 100 milliliters dry white wine
- 100 milliliters Vegetable broth
- 150 milliliters Whipped cream
- 80 grams black Olives (pitted)
- 2 tablespoons freshly grated Parmesan
- freshly ground peppers
- 4 Anchovy fillet (for garnish)
Cook pasta in a large pot of salted water until al dente.
Rinse kale and parsley, shake dry, pluck leaves from stems and tear into smaller pieces. Peel shallot and finely chop. Heat butter in a pan and saute shallots and kale together briefly. Sprinkle with flour, stir and then add wine. Add broth and cream and simmer for about 5 minutes until creamy. Drain olives and cut into fine strips. Add parsley and Parmesan, stir and season with salt and pepper. Add drained pasta to the pan, mix well and immediately serve in deep plates or bowls.
Serve each bowl garnished with anchovy if desired.