PREP 10 MIN
COOK 15 MIN
2 tbs extra virgin olive oil, plus extra to serve
500g pork mince
400g dried spaghetti
2 cloves garlic, minced
½ tsp dried chilli flakes
1 bunch kale (leaves only), roughly torn into pieces
1 lemon, juiced
80g feta, crumbled
60g roasted almonds, roughly chopped
sea salt & black pepper
What do to:
Heat oil in a large frypan over medium-high heat. Add pork mince and cook, breaking up with a spoon, for 8-10 minutes until caramelised in parts and cooked.
Meanwhile, cook spaghetti in a large saucepan of salted water until al dente. Reserve ½ cup of pasta water and drain.
Once pork is just about done, add garlic and chilli and cook for a further 1 minute until fragrant. Add kale, lemon juice, spaghetti and pasta water. Toss for 1-2 minutes until kale has wilted. Season with salt and pepper.
Serve spaghetti topped with feta, almonds, extra black pepper and a drizzle of extra virgin olive oil.
Photo & Recipe provided by Falcon Australia