Cherry tomato, kale, ricotta & pesto pasta

Cherry tomato, kale, ricotta & pesto pasta

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(14 ratings)

Prep: 10 mins Cook: 15 mins


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

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal641
  • fat17g
  • saturates2g
  • carbs99g
  • sugars9g
  • fibre7g
  • protein24g
  • salt0.4g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 garlic clove, chopped
  • 1 tsp crushed chilli flakes
  • 2 x 400g cans cherry tomatoes
  • 500g penne
  • 200g kale, chopped



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 4 tbsp ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 4 tbsp fresh pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • Parmesan or vegetarian alternative, to serve (optional)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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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Comments (20)

slesley's picture

I made this because I was looking for a kale recipe, but I discovered how quick and delicious making your own pasta sauce could be.

chillertwist's picture

This is definitely a 5 star pasta dish. The balance of flavours is perfect and the two people i made it for polished it off in 10 minutes flat and demanded the recipe! I made a second batch the next day and cooked the tomato sauce a bit too long because it was then a bit too sparce to cover all the pasta so careful not to do that. Definitely recommend this dish, it is now a regular in our house.

Zoe73's picture

Easy, tasty recipe. Good combination of flavours. I used cottage cheese and it worked well, also added some mushrooms and cherry tomatos to the sauce. Will definitely make again.

hopeoloye's picture

quick easy and absolutely delicious, used fresh basil instead of pesto cause of a nut allergy and substituted spinach for kale which still worked out wonderfully. great tasting meal!

annahorvath's picture

Loved it, loved it, loved it!!

absolutetwoddle's picture

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

rosievimes's picture

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.

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

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

I really love this!!!

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

helskihels's picture

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

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!

babe9305's picture

Very yummy, no complaints at my table, would recommend crushing the garlic, not chopping, and putting in less kale, and for approx. 5 mins not two.

solo10's picture

Tasty meal, nice and quick to prepare and cook. Used a bazil pesto that I added before serving (only because my family would say that they did'nt like it, without trying!). Would imagine that chopped chorizo fried with the garlic, would be a nice alternative for meat lovers.

ml2run's picture

Really tasty and made a change to use kale rather than spinach with ricotta cheese. Easy to make so perfect weekday dinner, no tins of cherry toms in my supermarket so used chunky chopped tomatos instead. Will definitely have this again.

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