5 oz chickpea pasta, dry
4 oz pork sausage
2 cup kale leaves
1 tbsp butter, unsalted
½ lemon, juiced
Sea Salt & Black Pepper, to taste
2 tbsp parsley, chopped
- Cook the pasta according to the directions on the package. Strain and set aside.
- As the pasta cooks, remove the casings from the sausage. Add them to a frying pan over medium heat and break the sausage up into small pieces as it cooks.
- Once the sausage is cooked through, add the kale leaves, butter and lemon juice. Stir until the kale is wilted. Turn off the heat. Add the pasta in with the sausage and kale and stir to combine.
- Divide into bowls and season with sea salt, pepper and parsley.