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Speedy kale & ricotta tagliatelle

Speedy kale & ricotta tagliatelle

By Zoe Fok
0’ Prep time
11’ Cook time
11’ Total time
456 Calories
4 Serving

Summary

Ricotta cheese gives this easy pasta dish a light and creamy texture, while the pinenuts add a contrasting crunch.
Zoe Fok 0 Followers

Step by Step

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Step 1

Cook the tagliatelle in a large pan of boiling salted water for 6 minutes, then add the kale and cook for a further 3 minutes.
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Step 2

Meanwhile, heat the oil in a small pan and add the chilli and garlic. Cook gently for 2 minutes, then add the salad onions and cook for a further minute.
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Step 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.
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Step 4

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

Ingredient

  • Olive oil
    Olive oil
    3 tbsp
  • Salad onion
    Salad onion
    4
  • Fresh basil
    Fresh basil
    25 grams
  • Essential waitrose italian ricotta
    Essential waitrose italian ricotta
    125 grams
  • Essential waitrose tagliatelle
    Essential waitrose tagliatelle
    300 grams
  • Cooks’ ingredients toasted pinenuts
    Cooks’ ingredients toasted pinenuts
    1 tbsp
  • Essential waitrose kale
    Essential waitrose kale
    200 grams
  • Large red chillies
    Large red chillies
    1
  • Garlic clove
    Garlic clove
    2

Nutrition Facts

View nutrition facts
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