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
1. 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.
2. 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.
3. 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.
4. 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.
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