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    Creamy kale pasta

    By Chetna Makan

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 4


    300g dried farfalle pasta
    2 tbsp olive oil
    30g unsalted butter
    2 cloves garlic, finely chopped
    1 red chilli, finely chopped
    250g pack chopped kale
    250g ricotta
    1 unwaxed lemon, zest and juice
    30g pine nuts, toasted



    1 Cook the pasta in a large pan of boiling water according to pack instructions, until al dente. Meanwhile, heat the oil and butter in a large, lidded pan. Once the butter has melted, add the garlic and chilli; sizzle for a few seconds until they start to change colour. Add the kale with 2 tbsp water, cover and cook for 5 minutes until softened, stirring occasionally.

    2 Drain and transfer the cooked pasta to the pan of kale, reserving the cooking water. Add the ricotta, lemon zest and juice; season. Stir well, adding a good glug of the pasta water, until the pasta is coated in a creamy sauce. Sprinkle over the toasted pine nuts and serve straight away.


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