Ingredients
1 bunch kale, remove leaves from stems and tear into bite size pieces
200g Pancetta, chopped into 1cm squares
2 bunches asparagus, chopped into 4cm pieces – taking off the woody ends
2 cloves garlic, finely diced
1 teaspoon chilli flakes
1 Eschalot
1 bunch fresh parsley, finely chopped
2 tablespoons extra virgin olive oil
Salt and cracked pepper
Method
Cook pasta according packet instructions, drain and reserve some cooking water and put aside.
Preheat oven to 180 degrees. Place kale onto a baking tray, drizzle with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, approximately 10 to 15 minutes. Set aside.
Place a large pan on low/medium heat and add pancetta, Cook until crispy and set aside.
With the same pan on low/medium heat add, garlic, chilli flakes and asparagus, cook until asparagus has softened. Adding a few tablespoons of pasta water to loosen if needed.
Add pasta, parsley to pan and stir through until consistent.
Serve with a good sprinkle of pancetta, cracked pepper and a side of kale chips.