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Cherry tomato, kale, ricotta & pesto pasta

Fresh basil sauce and cherry tomatoes give this healthy dish a beautiful colour - it's also full of fibre and vitamin C

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 641
  • Carbohydrates 99
  • Saturated Fat 2
  • Sugar 9
  • Protein 24
  • Fat 17
  • Fibre 7
  • Salt 0.4

Nutrition per serving

  • Calories 641
  • Carbohydrates 99
  • Saturated Fat 2
  • Sugar 9
  • Protein 24
  • Fat 17
  • Fibre 7
  • Salt 0.4

Ingredients

  • 2 tbsp olive oil
  • 3 garlic cloves, chopped
  • 1 tsp crushed chilli flakes
  • 2 x 400g cans cherry tomatoes
  • 500g penne
  • 200g kale, chopped
  • 4 tbsp ricotta
  • 4 tbsp fresh pesto
  • parmesan or vegetarian alternative, to serve (optional)

Method

  1. Heat the oil in a large saucepan, add the garlic and cook for 2 mins until golden. Add the chilli flakes and tomatoes, season well, and simmer for 15 mins until the sauce is thick and reduced.

  2. While the sauce is cooking, cook the pasta following pack instructions – add the kale for the final 2 mins of cooking. Drain well and stir into the sauce, then divide between 4 bowls. Top each with a dollop of ricotta, a drizzle of pesto and shavings of Parmesan, if you like.

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