Marathon recipe for 4 people, takes only 15 mins; recipe has olive oil, garlic clove, chilli flakes, cherry tomato, penne, kale, ricotta, pesto and parmesan.
Cherry tomato, kale, ricotta & pesto pasta
Course: Marathon
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Garlic Clove: 3 garlic cloves, chopped
- Chilli Flakes: 1 tsp crushed chilli flakes
- Cherry Tomato: 2 x 400g cans cherry tomatoes
- Penne: 500g penne
- Kale: 200g kale, chopped
- Ricotta: 4 tbsp ricotta
- Pesto: 4 tbsp fresh pesto
- Parmesan: parmesan or vegetarian alternative, to serve (optional)
Directions
- 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.
- 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.
