Cherry tomato, ricotta and kale pesto pasta

Chef: Sunsweet
Prep: 10 mins
Cook: 15 mins
Cherry tomato, ricotta and kale pesto pasta

Pasta of your choice (enough for 4)

1 tbsp olive oil

3 garlic cloves, chopped

Half a red chilli, finely diced

12 cherry tomotoes, quatered

Kale pesto

8 tbsp ricotta (or cubed feta, if you prefer)

Parmesan to serve (optional)

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.

Cook the according to the pack’s instructions. Drain well and mix the kale pesto into pasta thoroughly.

Heat the oil in a frying pan over a medium heat. Cook the garlic for 2mins and then add the chilli and tomatoes. Cook for 1min and stir mixture into the pasta. Divide between 4 bowls.

Top each with small dollops of ricotta or the cubed feta and parmesan, if desired.

Serves
4

Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Cheese, Pasta & Noodles, Vegetables

Recipe Type
Dinner, Easy Recipes, Family Dinners, Healthy, Lunch Box, Vegetarian

Cuisine
Italian

Special Info
Vegetarian

Level of Difficulty
Easy

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