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Cherry tomato, kale, ricotta & pesto pasta

Cherry tomato, kale, ricotta & pesto pasta

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A star rating of 4.2 out of 5.32 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal641
fat17g
saturates2g
carbs99g
sugars9g
fibre7g
protein24g
low insalt0.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2012

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Overall rating

A star rating of 4.2 out of 5.32 ratings
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