Description
This Caramelised Onion, Kale & Goat’s Cheese Pappardelle is a comforting yet elevated pasta dish featuring sweet caramelised onions, creamy goat’s cheese and ricotta, tender kale, and earthy lentils—all topped with a crispy, zesty herby gremolata crumb.
Ingredients
- 250 g Italian pappardelle
- 500 g brown onions (about 3 large), thinly sliced
- 50 g butter
- 50 g oil
- 1 tsp sea salt
- 125 g goat’s cheese
- 125 g ricotta
- 2 tbsp cream
- 75 g cooked kale (or 150 g raw)
- 100 g cooked puy lentils or lentilles vertes
- 30 g grated parmesan
- Salt and black pepper to taste
- 1 stockpot or stock cube (for lentils if cooking from dry)
For the Gremolata Crumb:
- 150 g brioche bread
- 20 g parmesan
- Zest of 1/2 lemon
- Handful of fresh parsley, chives, and rosemary, combined
- Salt and black pepper to taste
Instructions
- Cook onions in butter and oil with 1 tsp sea salt over medium-low heat for 30–40 minutes until jammy and golden.
- While onions cook, boil kale in salted water for 2–3 minutes. Plunge into ice water, then drain and finely shred.
- If using dried lentils, cook in stock until tender. If using tinned, simply drain.
- Blitz brioche, herbs, lemon zest, 20 g parmesan, salt, and pepper into a crumb. Toast lightly in a dry pan until golden.
- Cook pappardelle in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- Add pasta to onions along with kale, lentils, goat’s cheese, ricotta, cream, and a splash of pasta water. Stir gently to coat everything and melt cheeses.
- Serve in bowls topped with gremolata crumb and extra herbs if desired.
Notes
- Use tagliatelle or rigatoni as a substitute for pappardelle.
- To make vegan, use plant-based cheese and cream, and skip parmesan.
- Add chili flakes to onions for extra heat.
- Swap brioche for sourdough for a tangier crumb.
- Re-toast the crumb when reheating leftovers for best texture.
- Prep Time: 50 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Modern European
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 8g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg
