2 tablespoons extra virgin olive oil
3 medium to large red onions, thinly sliced
340 grams wholewheat fettuccine
700 grams sliced lacinato kale (cavolo nero) (from about 1½ bunches)
225 grams Marinated Goat’s Cheese at room temperature
Freshly ground black pepper
There is a goat and sheep dairy farm in Victoria, Australia, called Meredith Dairy that makes the most amazing marinated cheese. It’s like a soft goat’s cheese but richer from the sheep’s milk, and it can transform pasta like no other cheese. In this recipe, I use my own Marinated Goat’s Cheese inspired by Meredith Dairy, with great results. If you have neither of these cheeses, it also works well with a good soft goat’s cheese.
Warm the olive oil in a large frying pan over medium heat and add onions. Sauté for 10 minutes or until beginning to brown. Add 1 teaspoon salt, lower heat slightly and continue cooking for 15 to 20 minutes more or until onions are soft and caramelised.
Meanwhile, bring a large pan of water to the boil and add a large pinch of salt. When onions are caramelized, add fettuccine to boiling water and cook for 10 to 12 minutes, or following the packet instructions, until al dente. Drain pasta and return to pan. While pasta cooks, stir kale into onions, cover frying pan and cook for 6 to 8 minutes or until tender, stirring once or twice.
Add onion and kale mixture, three quarters (175 grams) of the marinated goat’s cheese and lots of black pepper to pasta; toss well.
Drizzle in a tablespoon or more of oil marinade from the cheese and season to taste. Divide among bowls and top with a crumble of remaining goat’s cheese; serve immediately.
Cook's tip: I love using fettuccine and other ribbon-like pastas for this dish, but penne and other types of wholegrain pastas work well, too.