Michael and Rachel's

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Cherry Tomato, Kale, Ricotta & Pesto Pasta

Updated: 15 Mar 2016

Ingredients

  • Olive oil
  • 1 garlic clove
  • Bare pinch chilli flakes
  • 400g tin cherry tomatoes
  • 200g pasta
  • 100g kale, chopped
  • 2 tbsp ricotta
  • 1 tbsp fresh pesto
  • Parmesan cheese

Method

  1. Heat the oil in a large saucepan, add the garlic and cook for 2 mins until golden.
  2. Add the chilli flakes and tomatoes and some salt and pepper. Simmer for at least 15 minutes until the sauce is thick and reduced (preferably a bit longer).
  3. While the sauce is cooking, cook the pasta per packet instructions and add the kale for the final two minutes. Drain well then stir together with the tomato sauce, pesto, and ricotta. Top with parmesan cheese.