Cherry tomato, kale, ricotta & pesto pasta
Fresh basil sauce and cherry tomatoes give this healthy dish a beautiful colour - it's also full of fibre and vitamin C
- Prep: 10 mins
Cook: 15 mins
- Serves 4
- Easy
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, chopped
- 1 tsp crushed chilli flakes
- 2 x 400g cans cherry tomatoes
- 500g penne
- 200g kale, chopped
- 4 tbsp ricotta
- 4 tbsp fresh pesto
- parmesan or vegetarian alternative, to serve (optional)
Method
-
Heat the oil in a large saucepan, add
the garlic and cook for 2 mins until
golden. Add the chilli flakes and tomatoes,
season well, and simmer for 15 mins until
the sauce is thick and reduced.
-
While the sauce is cooking, cook the
pasta following pack instructions – add
the kale for the final 2 mins of cooking.
Drain well and stir into the sauce, then
divide between 4 bowls. Top each with
a dollop of ricotta, a drizzle of pesto and
shavings of Parmesan, if you like.
from 999999999999 http://ift.tt/1RfFhC3
