Dinner with Diana Henry...again

Penne with kale, roast onions and Gorgonzola, page 88

In Food From Plenty, Diana will have a main recipe on the page and then at the bottom will usually offer variations - in these variations one can often find a real treasure as I have done with the penne recipe.

Heat oven to 375 or 6 and cut 3 onions into wedges - i should have done 8ths as quarters did not roast quickly enough, and mix with 6 tbsp olive oil and 2 tbsp balsamic vinegar, salt and pepper - put in the oven and roast until tender and slightly charred, (30-60 minutes) meanwhile, remove ribs from kale (or not depending - you can always remove and use for something else or sometimes i will remove ribs and steams leaves and put chopped ribs in boiling water below), cut up kales into long strips and steam - i used chopped spring greens as tescos was out of kale and there is none in my garden yet - once steamed, set aside, then cook penne (about 200gm depending) - i used biona organic spelt wholegrain penne (a favourite which i always have on hand) and once cooked, add some good quality olive oil and let rest in covered pan till onions are ready - right before onions are ready, put a bit of olive oil in a biggish pan and fry kale gently to reheat and then add pasta to mix and heat and then add onions and also about 5 oz of gorgonzola which has been chopped up to melt quickly - keep over heat for a few minutes until all is melted!!! very very nice!!

you can always go to amazon look inside to find this recipe....