The onions are quick and easy to slice into thin half-moons.
Ingredients 25g butter
15 ml extra virgin olive oil, plus more for drizzling
500g onions, halved and thinly sliced
5-10 ml balsamic vinegar
400g kale (you could also use Cavolo Nero or Brussels sprout tops), shredded
400-500g dried tortiglioni (you could also use penne or fusilli - any ridge, tubed pasta)
75g grated Parmesan cheese
50g pine nuts, toasted
Salt and freshly ground black pepper
I don't have much patience, but it doesn't take that long for the onions to soften. You could use a bigger pan, and it would be quicker.
Pop the lid on, and let the butter and heat work their magic to turn the sharp onions sweet and melty.
Heat the butter and olive oil together in a pan. Stir in the onions, coating them in butter and oil. Cover and cook very gently for about 20 minutes, stirring occasionally, until the onions are very soft.
When they are soft, uncover the pan and continue cooking until the onions have turned a golden-yellow. Then add the balsamic vinegar and season well with salt and pepper. Cook for a further 1-2 minutes and then set aside.
Bright green and absolutely chock-full of healthy nutrients: the rinsed kale
Blanch the kale in lightly salted, boiling water for 3 minutes. Drain, and then pat dry with kitchen paper. Add to the pan with the onions and let it cook over a low heat for about 3-4 minutes.
Cook the pasta in plenty of salted boiling water as per the instructions on the packet. Drain it well and then add to the pan of onions and greens (in my case I did it the other way around) and toss thoroughly to mix.
Season to taste with salt and pepper and stir in half the grated Parmesan. Pop onto warmed plates, and then scatter the pine nuts and remaining Parmesan on top. Serve immediately, with some olive oil for drizzling to taste.
Almost there - the main ingredients are combined, and just about ready for the pasta, cheese and pine nuts.