Pasta with Kale and Mozzarella Cheese

For the pasta with kale and mozzarella, cook the macaroni al dente in enough salted water. Coarsely chop the kale and wash. Toast the hazelnuts in a non-stick frying pan without adding any fat.

In the meantime, heat 4 tablespoons olive oil in a frying pan. Peel and dice onions and garlic cloves. Sauté the onions in the olive oil for 5 minutes on medium heat, then add the garlic.

Then add the chopped kale to the pan and season with salt and pepper. Keep stirring, drain the macaroni and collect the cooking water.

Mix the macaroni into the kale and top up with a cup of pasta water so that it doesn’t get too dry. Add hazelnuts and mozzarella balls and warm up for about 3 minutes, mixing again in between.

Then add the basil leaves. If necessary, season again with salt and pepper. Sprinkle the pasta with kale and mozzarella with a little olive oil and serve.

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