All hail the one-pan, 20-minute midweek pasta. This kale and chorizo mix-up gets tossed with olives and creamy tomato sauce to really make the point that delicious, fresh and good does not always require hours of cooking. If you're like us, you'll serve it will an avalanche of chilli flakes.
Bring a saucepan of salted water to the boil. Remove kale leaves from their stems and tear into bite-sized pieces. Pick parsley leaves from stems and roughly chop.
Once saucepan is boiling, add pasta and cook for 9 minutes or until al dente. In the last 30 seconds of cooking time, add kale leaves to pan to soften. Drain pasta and kale.
Remove casing from chorizo and crumble into small pieces. Heat oil in a frypan over medium heat. Add chorizo and cook, stirring, for 4 minutes or until starting to caramelise. Add olives and cook for a further 1 minute or until fragrant.
Add cherry tomatoes and cream to pan and bring to a simmer. Reduce heat to low and cook for 3–4 minutes or until reduced slightly. While sauce is cooking, continue with step 5.
Place mixed salad leaves in a large bowl and toss with your favourite dressing. Season with salt and pepper.
Add pasta, kale, parsley and ½ the parmesan to sauce and cook for 1 minute or until warmed through. Sprinkle with remaining parmesan and serve with salad.