Speedy kale & ricotta tagliatelle

Name: Speedy kale & ricotta tagliatelle
Cook time: 11 min
Total time: 11 min
Yield: 4
Ingredients: 300 g essential Waitrose Tagliatelle; 200 g pack essential Waitrose Kale; 3 tbsp olive oil; 1 large red chilli, seeded and finely chopped; 2 cloves garlic, finely chopped; 4 salad onions, thinly sliced; 25 g pack fresh basil, leaves roughly torn; 125 g essential Waitrose Italian Ricotta; 1 tbsp Cooks’ Ingredients Toasted Pinenuts

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Serves4
CourseSnack
Prepare-
Cook11 mins
Total time11 mins

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Ingredients

300g essential Waitrose Tagliatelle
200g pack essential Waitrose Kale
3 tbsp olive oil
1 large red chilli, seeded and finely chopped
2 cloves garlic, finely chopped
4 salad onions, thinly sliced
½ x 25g pack fresh basil, leaves roughly torn
125g essential Waitrose Italian Ricotta
1 tbsp Cooks’ Ingredients Toasted Pinenuts

Method

Cook the tagliatelle in a large pan of boiling salted water for 6 minutes, then add the kale and cook for a further 3 minutes.
Meanwhile, heat the oil in a small pan and add the chilli and garlic. Cook gently for 2 minutes, then add the salad onions and cook for a further minute.
Drain the tagliatelle and kale and return to the pan. Stir in the garlic mixture and most of the basil. Gently fold through the ricotta.
Divide between 4 shallow bowls then scatter over the pinenuts, remaining basil and a good grinding of coarse black pepper.

Cook’s tip

Take care when cooking the garlic that it doesn’t brown as this can give a bitter flavour. This dish is also delicious eaten cold and makes a lovely packed lunch.