Pappardelle with Artichoke & Almond Sauce, Purple Kale & White Asparagus

Directions

1. Place the contents of the frying pan in a food processor with the artichokes, lemon juice and 4 tablespoons of olive oil, and blend to a smooth purée. The sauce should be thick and shiny. Add water to thin it out if necessary.
2. Heat 2 teaspoons of olive oil in a large heavy-bottomed frying pan on medium and add the asparagus. Panfry for 6–8 minutes, until nicely caramelized. Add a glug of white wine, and when the liquid has evaporated, season and cover. Leave to sit.
3. Bring a big pan of salted water to a boil and cook your pasta for roughly 8 minutes, until al dente. Add the kale halfway through the cooking time. Drain well, keeping aside a little of the pasta water. Add the drained pasta and kale to the artichoke sauce and toss together, adding some of the pasta water if it is looking a bit dry.
4. Spoon into warm shallow bowls and top with crisscrossed asparagus and a sprinkling of toasted almonds and parsley. Garnish with the watercress and season with sea salt and black pepper.

Artichoke & Almond Sauce Directions

1. Heat 1 tablespoon of oil in a frying pan and add the almonds.
2. Sauté for 1 minute, then add the garlic and continue cooking for 2 minutes more.
3. Add the watercress leaves, cover the pan, remove from the heat and allow to cool.