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The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
How it's done
Cook the kale in boiling, salted water for approx. 4 mins., drain. Cook the pasta in boiling, salted water until al dente, drain. Roughly chop the hazelnuts, toast the hazelnuts without any oil, remove. Peel long strips from the carrots using a peeler, sauté in oil for approx. 2 mins. Add the kale and pasta, mix and season. Add the cranberries and cream, mix and heat through. Plate up the pasta, sprinkle with hazelnuts.
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