3 red or Orange bell peppers
1 cup cream
2 tablespoon olive oil
1 teaspoon salt
1 clove garlic
¼ cup tahini or almond butter for thickening
200g young kale (shredded)
3 red bell peppers
250g penne or other tubular pasta
ROAST THE PEPPERS: Place the bell peppers on a foil lined baking sheet. Turn on the broiler and roast the peppers on the top level, close to the heating element. When black spots appear, turn the peppers and continue to roast until all sides have been blackened. Let cool and pull off blackened skins and remove ribs, seeds, and stem.
MAKE THE SAUCE: Add the 3 roasted bell peppers to a blender with the rest of the sauce ingredients and blend until smooth.
PASTA: Boil the pasta. While it’s cooking, heat half the oil in a saucepan, add the kale, then gently fry until tender, adding a drop of water if needed.
MIX: In the kale saucepan, mix the sauce and the pasta and cook for about 3 minutes.
SERVE: Adjust the salt to your taste, and serve immediately with any toppings you might like, such as: wallnut, parsley, parmesan, goat cheese, truffle oil, that sort of thing...