Kale & ri­cotta tagli­atelle

Style at Home (UK) - - Cook It Everyday Dinners -

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.

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