Gluten Free Tri-Colour Penne with Bitter Greens

Cook Time 10 minutes

Servings 4


2 x 250g packet gluten free tri-coloured penne
100g nettle (use gloves to handle)
1 tbsp extra virgin olive oil
150g baby kale
150g chicory
2 garlic cloves, sliced
3 tbsp butter
Parmigiano cheese
¼ tsp dried chilli flakes
Whole nutmeg, to be grated
Salt and pepper


Cook pasta according to packet directions. In a separate small pot of boiling water, blanch the nettle for a few minutes, remove and pat dry with paper towel. This process allows the nettle to lose its sting.

In a medium-sized frypan, heat a tablespoon of olive oil and add the other greens and sliced garlic.  Season with salt and pepper and toss constantly until the greens are cooked.

Meanwhile, in a small pan add butter and cook off until light brown in colour. Toss drained pasta and burnt butter into the frypan with greens. Serve with grated Parmigiano cheese, chilli flakes and grated nutmeg.


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