KALE AND RICOTTA TAGLIATELLE
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