Shell Pasta with Kale

Ingredients

• 500 g whole wheat pasta (e.g., conchiglie)
• Salt
• 150 g young kale
• 1 handful parsley
• 1 Shallot
• 2 tbsp butter
• 1 tbsp flour
• 200 ml vegetable broth
• 150 ml sour cream
• 80 g black olives (pitted)
• 2 tbsp freshly grated Parmesan
• pepper (ground)
• 4 anchovy fillets

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Rinse and dry the kale and parsley, remove stems, cut into smaller pieces if desired. Peel and finely dice the shallot. In a hot pan, sauté the kale and parsley with butter for a short time. Sprinkle flour over and deglaze with 100 ml broth. Add the remaining broth and sour cream, simmering for about 5 minutes until creamy. Drain the olives and slice into thin strips. Stir in the parsley and Parmesan, seasoning with salt and pepper. Toss the drained pasta gently and serve on bowls.

3. 3.

   Serve garnished with one anchovy each.