Ingredients

Step by step

1. First, marinate the goats' cheese at least 2 days before using. Lay a single layer of goats' cheese slices in the base of a clean, sterilised 350g jar. Pour in enough olive oil to cover the cheese. Add 2 sprigs of thyme, a few peppercorns, 2 pieces of garlic and a bay leaf. Continue layering the remaining cheese, oil and seasonings until you have used up all the ingredients. Lightly press the last layer down to make sure it's submerged in oil. Seal the jar and place in the fridge for marinate for at least 2 days before using; bring to room temperature before serving.
2. Warm the olive oil in a large frying or sauté pan over a medium heat and add the onions. Sauté for 10 minutes or until they're beginning to brown. Add 1 teaspoon sea salt, lower the heat slightly and cook for 15-20 minutes or until the onions are soft and caramelised. Meanwhile, bring a large pan of salted water to the boil. When the onions are caramelised, cook the tagliatelle for about 8 minutes, or until al dente. Drain the pasta and return it to the pan.
3. While the pasta cooks, add the kale or cabbage to the onions in 2 batches, cover the frying pan and cook for 8 minutes or until tender, stirring once or twice. Add the onion and kale mixture, three-quarters of the marinated goats' cheese and lots of black pepper to the pasta; toss well. Drizzle in a tablespoon or more of the oil marinade from the cheese and season to taste. Divide among bowls and top with the remaining goats' cheese; serve immediately.
   Tip

   If you don't have time to marinate the goats' cheese, boost the flavour of the dish by adding 3 finely chopped garlic cloves and a few thyme leaves to the onions for the final 5 minutes of cooking time.