Kale & ricotta tagliatelle

Takes 20mins serves 4

300g tagliatelle 200g pack kale 3tbsp olive oil

1 large red chilli, seeded and finely chopped 2 cloves garlic, finely chopped 4 salad onions, thinly sliced

1⁄2 x 25g pack fresh basil, leaves roughly torn 125g essential Waitrose Italian ricotta 1tbsp Cooks’ Ingredients toasted pine nuts

cook the tagliatelle in a large pan of boiling salted water for 6 mins, then add the kale and cook for a further 3 mins. meanwhile, heat the oil in a small pan and add the chilli and garlic. cook gently for 2 mins, add the salad onions and cook for 1 min more. Drain the tagliatelle and kale and return to the pan. stir in the garlic mixture and most of the basil. Gently fold through the ricotta. Divide between four shallow bowls then scatter over the pine nuts, remaining basil and season with cracked black pepper. serve with a bowl of salad.