KALE AND RICOTTA TAGLIATELLE

YOURS (UK) - - Brain Boosting Special -

SERVES 4

PREP TIME 10 MINS COOK TIME 15 MINS

300g (10z) tagliatelle

200g (7oz) pack of kale

3 tbsp olive oil

1 large red chilli, seeded and finely chopped 2 cloves gar­lic, finely chopped

4 spring onions, thinly sliced

Small bunch pack fresh basil, leaves roughly torn 125g (4½oz) ricotta cheese

1 tbsp pine nuts, toasted

1. 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. 2. Mean­while, heat the oil in a small pan and add the chilli and gar­lic. Cook gen­tly for 2 mins, then add the spring onions and cook for a fur­ther minute.

3. 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. 4. Di­vide be­tween 4 bowls then scat­ter over the pinenuts, re­main­ing basil and a good grind­ing of coarse black pep­per.

Per serv­ing: 442 cals, 16g fat (4g sat fat), 4g sugar, 0.2g salt

LOW SODIUM

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