Ingredients
- 12 saute
- 1 stinging nettle tagliatelle see notes
- 1/4 piec
- 5,700 ml water to boiling in a spaghetti pot
- 130 gr spicy italian sausage with fennel seeds (cut)
- 130 gr kale
- 120 ml chicken stock
- 60 gr pecorino cheese (freshly grated)
- 18 gr sal
- some salt and pepper
Drop pasta into boiling water and cook until tender (about 1 minute). Drain pasta and toss into sauté pan with kale and sausage. Cook over high heat until coated, about 1 minute. Add grated cheese and toss to mix. Pour into heated serving bowl and serve.
