Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 2 leeks, thinly sliced
- 3/4 cup parmesan, grated
- 400grams dried penne
- 1 bunch green curly kale, stems discarded, leaves torn
- 1/4 cup olive oil
- 100grams prosciutto
- 2/3 cup light thickened cream
- 3 cloves garlic, crushed
Nutrition per serving
3150kJ / 755Cal
3150 Kilojoules or 755 Calories
36% of daily energy intake*
Protein
29.5grams
Fat
36.0grams
Carbs
81.8grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook penne according to packet instructions. Drain, reserving 1/2 cup cooking liquid. Return penne to pan.
Step 2 of 4
Meanwhile, heat oil in a large deep-frying pan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic, kale, cream and reserved pasta water. Bring to the boil. Simmer, uncovered, for 5 minutes or until kale wilts and sauce thickens.
Step 3 of 4
Grill prosciutto for 5 minutes, turning over halfway, until crisp. Chop.
Step 4 of 4
Stir pasta and 1/2 cup of the parmesan into the sauce. Serve pasta topped with prosciutto and remaining parmesan.
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