Linguine with Kale & lime

A quick supper, normally defined by me as doable in under 30 minutes, is always a blessing, especially if you arrive home in the evening no earlier than 7pm most week days.

With coat off and cooker switched on; pan and water (and a good pinch of salt) on the hob and glass of wine in hand, not necessarily in that order, I can make dinner, change into more comfortable clothes and be at the table eating in 30 minutes with this dish.  You will need a second lidded saucepan and good eye for timing.

Whilst water is on, change and have a quick hand scrub.  Another slurp of wine, stripping the kale from its spine and roughly cutting into strips before thoroughly washing in cold running water, and we're off:
 

Per person:

• Salt
• Water
• Linguine - a handful/or your usual portion
• Olive oil - four tablespoons
• Kale - 150 grams, washed and cut into rough strips
• Garlic - a clove finely chopped
• Caper berries - five or six large juicy ones, sliced
• Lime - both zest & juice
• Parmesan - four table spoons, finely grated

Whilst your linguine is cooking your pan of salted boiling water, your second pan should be on a medium heat with a half your olive oil, a little pinch of salt, your kale and your garlic with the lid on.  After a few minutes shake the pan (with the lid on) and then continue to cook on a slightly lower heat for five to eight minutes.

When your pasta is ready, drain and add the other half of your oil so the strands do not stick together.

Once your Kale has had sufficient cooking time, add your pasta, caper berries and lime and mix together off the heat.  Add half your Parmesan and combine and then as you serve add the rest.