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£1.40/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,913kJ/ 456kcals |
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Fat | 19.4g |
Saturated Fat | 4.6g |
Carbohydrates | 56.2g |
Sugars | 3.9g |
Fibre | 4.7g |
Protein | 14.1g |
Salt | 0.2g |
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