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Green Light Sydney Comfort Food (Part 1) - Spicy kale chips, Zucchini & chilli pasta with walnut pesto

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Sydney food blog The Food Dept. prove that comfort food doesn’t have to weigh you down with these feel-good winter recipes.

Spicy kale chips

Spicy kale chips

Spicy kale chips

Serves 4 as a snack

·         1 bunch curly kale, stems removed

·         3 tsp extra virgin olive oil

·         1 garlic clove, crushed

·         1 tsp ground cumin

·         1/2 tsp dried chilli flakes

Preheat the oven to 180°C. Tear the kale leaves into bite-sized pieces and place in a large bowl. In a separate bowl, combine oil, garlic, cumin, chilli, 1/2 tsp salt and freshly ground black pepper. Drizzle oil mixture over kale leaves and rub to coat each leaf. Arrange the kale leaves in a single layer over 3 large baking paper-lined baking trays. In batches, bake, turning once, for 10-12 minutes until crisp. Cool slightly, then serve.

Zucchini & chilli pasta with walnut pesto

Serve pasta topped with remaining walnut pesto, parsley leaves and walnuts

Serve pasta topped with remaining walnut pesto, parsley leaves and walnuts

Serves 2-3

·         4 large zucchini

·         2 tsp extra virgin olive oil

·         1 garlic clove, crushed

·         1 long red chilli, finely chopped

·         250g punnet cherry tomatoes

·         1 quantity walnut pesto (recipe follows)

·         Flat-leaf parsley leaves and chopped walnuts, to serve

Cut the zucchini into long thin ribbons (a mandoline is ideal), then use a sharp knife to cut each ribbon into thin strips. Set aside. Heat the oil in a saucepan over medium-high heat. Add garlic and chilli and cook, stirring, for 1-2 minutes until fragrant. Add the tomatoes and cook for 3 minutes or until tomatoes start to collapse. Remove pan from heat. Add the zucchini, season and toss to warm through. Add three-quarters of the walnut pesto and toss to combine. Serve pasta topped with remaining walnut pesto, parsley leaves and walnuts.

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