Cherry tomato, kale, ricotta & pesto pasta

Cherry tomato, kale, ricotta & pesto pasta

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
641
protein
24g
carbs
99g
fat
17g
saturates
2g
fibre
7g
sugar
9g
salt
0.4g

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)

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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.

Recipe from Good Food magazine, October 2012

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Comments

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absolutetwoddle's picture
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Such a quick and easy dish. The flavours are amazing, never had kale before and will defiantly be making it again!

rosievimes's picture
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Made this yesterday and I have to say it was absolutley delicious! So quick and simple to make, and the combination of tomato, pesto and ricotta cheese was just perfect. We used a jar of pesto from the store-cupboard rather than fresh, but I think it worked just as well. We also added a few fresh cherry tomatoes. Portion size was just right for us; an entirely satisfying meal.

Dave Agustin's picture

The Kale gives this a distinctive flavor. Loved it.
I served this to my marketing interns at
WaterDamage-BocaRaton.com and they all loved it. My next recipe to try will be Courgette & Ricotta Pasta.

soizzy's picture

Very easy and really tasty!

justina87's picture

This is nice but required A LOT of black pepper, plus added chillies, shallots and bacon to make it a bit more substantial.

hannah6055's picture

Looks delicious!

VoldemortHasReturned's picture

Absolutely easy to make, tastes amazing!

clairelmoon's picture
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Super quick and easy and really tastey! Perfect for a mid-week meal.
I used a tin of chopped tomatoes and chilli powder and it worked really well. Will definitely make again.

rikkeb's picture
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I really love this!!!

I used cottage cheese instead of ricotta, worked very well!

helskihels's picture
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Delicious! I used Gnocchi instead of pasta and fresh cherry tomatoes and it was one of the best things I've ever cooked!
I can't believe the recipe says 3 cloves of garlic though- I used 2 and in my opinion that was too much. And I love garlic!

emurray4's picture
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Delicious. As someone who regularly cooks with spinach, it was a refreshing change to use kale in pasta recipe. The ricotta adds a richness that feels like a treat. Very quick and easy too.

hmeagher's picture

Another great use for kale, is to make a kale pesto. Trust me, it is gorgeous.

Replace the basil for kale. if you want to keep in the fridge for a week or so, dont add the parmesan cheese until you need to eat it, then it will keep safe and well in the fridge in a tight closed jar for up to a few weeks.

happy kale pesto making!

f_ruhaimi's picture

I have been looking for more ways to use kale than aumply just in salad. This was a really delicious weekday meal - my husband loved it!! Usually use mozzerella so the ricotta was a first but I loved it - really soft and yummy! I used cayenne chilli pepper instead of the chilli flakes because it was all I had and it really gave the meal a nice kick!

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