Kale & Caper Farfalle with Rosé

This was a throw-in-anything-that’s-about-to-go-bad pasta dish that turned out to be delicious! Like genuinely, so so tasty that I wrote down the recipe straightaway before I’d forget what I put into it.

It was kind of like a seafood pasta dish, without the fish. The capers and lemon juice give it a seafood vibe I reckon!

I used these ready-made spinach & pine nut bites to add some protein. You can find them in Dunnes Stores (and probably elsewhere).

Kale & Caper Farfalle with Rosé

Print Recipe
Serves: 1 Cooking Time: 15 minutes


  • 1/4 red onion
  • 1/2 clove garlic
  • handful of kale
  • 80g farfalle pasta
  • 3 spinach & pine nut balls (or any alternative you can think of eg. falafel)
  • 1 tbsp olive oil
  • two semi-sundried tomatoes, thinly sliced
  • 1/4 cup rosé wine
  • 1/2 lemon
  • 1 tbsp capers
  • fresh parsley
  • fresh oregano



Sauté the onion in olive oil, followed by the garlic.


Add the kale & semi sun-dried tomatoes.


Add a splash of rosé, then capers and lemon juice.


Heat the spinach & pine nut balls in the microwave.


Once the pasta is al dente add the pasta to the onion & kale and stir in the fresh herbs.

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