Cherry Tomato, Kale, Ricotta & Pesto Pasta

Serving 4 people

25 min


  • cherry tomatoes 2 x 400g cans cherry tomatoes
  • chilli flakes 1 tsp crushed chilli flakes
  • garlic cloves 3 garlic cloves, chopped
  • kale 200g kale, chopped
  • olive oil 2 tbsp olive oil
  • penne 500g penne
  • pesto 4 tbsp fresh pesto
  • ricotta 4 tbsp ricotta
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How to make it

  1. Heat the oil in a large saucepan, addthe garlic and cook for 2 mins untilgolden.
  2. Add the chilli flakes and tomatoes,season well, and simmer for 15 mins untilthe sauce is thick and reduced.While the sauce is cooking, cook thepasta following pack instructions – addthe kale for the final 2 mins of cooking.
  3. Drain well and stir into the sauce, thendivide between 4 bowls. Top each witha dollop of ricotta, a drizzle of pesto andshavings of Parmesan, if you like.