400 g pasta of choice
500 g lean beef mince
2 Tbsp olive oil
2 Tbsp paprika
1 bunch cavolo nero (or kale), stalks removed
2 cloves garlic crushed (or 2 Tbsp fried garlic granules like I used)
1/2 lemon juice & rinds
400 - 450 g cottage cheese
1 Tbsp honey (or maple)
1 pinch salt
5 cracks pepper
1 avocado
1/4 cup pasta water
1/4 cup grated Parmesan
Mince to a large pan with oil, let it sit and cook on medium/high heat like a steak first and then once browned on either side then start chopping into pieces
Add paprika and cook on medium/low heat until deep crispy brown
Blanch cavolo nero and lemon rind for 3 minutes in boiling water and then into ice water until cold, squeeze out and drain any liquid
Cook pasta to packet instructions with 2 Tbsp salt
Set aside 1/4 cup pasta water before straining
Cool down pasta in ice water from before
Blend all remaining green sauce ingredients together
Mix green sauce and pasta and serve with crispy mince on top
