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Creamy kale pasta
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By Chetna Makan
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
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.
Typical values per serving: