@finntonry: 5030 PASTA | EP. 3 CAVLO, SAUSAGE & BEAN PASTA 🥬🍝💪 50 Protein | 750 Kcal | 29 Fat | 77 Carbs INGREDIENTS FOR 2 150g Small Pasta 300g Fennel Sausage 150g Cannellini Beans 250g Chicken Bone Broth 1 tbsp Olive Oil 50g Parmesan, grated 3 Garlic Cloves, grated 150g Cavolo Nero or Kale 2 Red Chillies 1 Lemon Salt Black Pepper Place a large saucepan of salted water onto boil. Remove the stalk from the Cavolo Nero and roughly slice the greens. Blanc in the boiling water for 3 minutes, until tender, remove and rinse under cold water. Squeeze out any excess water and set aside. Remove the sausage casings and crumble the meat. Slice the garlic and chillies. Add the sausage to a large frying pan over medium heat and cook until well browned and crispy, breaking it up as it cooks. Add the garlic and chillies and cook for a few minutes until soft and fragrant. Stir in the cavolo, beans and bone broth, making sure to scrape up the fond. Cook the pasta. Once the pasta is aldente, add the to pan with the sauce, with a small ladle of pasta and toss until emulsified. Remove from the heat and toss through the parmesan and lemon juice until you have a thick, glossy sauce. If it’s dry, add a little more water. If it’s too wet, return a low heat and keep tossing. Season with salt, black pepper and lemon juice to taste. Divide between 2 bowls and finish with extra parm. #5030 #5030pasta

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Monday 15 June 2026 10:50:11 GMT