In a large pot, add the lentils to cold water and bringing the water to the boil, cook for 15 minutes. After 15 minutes, drain and set aside.
COOK THE PASTA
In a large pot, bring water to boil. Once boiling, add rock salt, we recommend 7g per litre of water. When the water is boiling, add the Fusilli and stir well while cooking.
PREP THE SAUCE
In the meantime, in a large casserole dish, add the garlic and chili with a drizzle of olive oil and gently cook until golden. Add the lentils, pancetta and sauce and simmer together for 3 minutes.
COMBINE AND SERVE
Drain the pasta two minutes before the suggested time and toss it into the frying pan with your sauce. Add the kale and allow the pasta to finish cooking to “al dente” in the sauce. Add some pasta water to help emulsify the sauce if it is too dry. Remove from the heat and finish by mixing in the Pecorino and remaining olive oil.
