Pasta with Kale Leaves and Zucchini

Ingredients

• 1 young zucchini
• 3 handfuls kale leaves
• 1 Mandarin orange
• 2 Garlic cloves
• 1 mild red chili pepper
• 2 tbsp pine nuts
• 400 g fusilli
• Salt
• 4 tbsp olive oil
• pepper (ground)
• Nutmeg (freshly grated)
• borage flower (for garnish)

Instructions

1. 1.

   Wash, trim and slice the zucchini into thin strips. Rinse the kale leaves, rinse if necessary, and let them drain. Halve the mandarin orange and juice one half. Remove the peel and white pith from the other half and dice the fruit into small cubes. Peel and finely chop the garlic. Rinse the chili pepper, deseed if desired, and slice into thin rings. Toast the pine nuts in a dry pan until lightly browned, remove and let cool.

2. 2.

   Cook the pasta in boiling salted water al dente. Heat the olive oil in a large hot skillet and quickly sauté the garlic with the chili. Add the zucchini, blanch briefly, and simmer for 1-2 minutes over low heat. Then add the kale leaves and allow them to wilt together. Stir in the mandarin pieces and juice, seasoning everything generously with salt, pepper, and nutmeg. Toss in the cooked pasta, taste again, and plate. Garnish with borage flowers before serving.