#RecipeSaviours: Cherry Tomato, Kale, Ricotta And Pesto Pasta
It’s September and the cold nights are drawing in. There’s nothing like a bit of pasta to help warm you up!
What did we do before pasta? Let’s try not to think about it, but rather indulge in this shockingly good recipe, full of pregnancy-friendly ingredients.
Time: 10 minutes prep; 15 minutes cooking
Good for: Vitamin A, vitamin C, vitamin K, iron,
2 tbsp olive oil
3 garlic cloves, chopped
1 tsp crushed chilli flakes
2 x 400g cans cherry tomatoes
500g penne pasta
200g kale, chopped
4 tbsp ricotta
4 tbsp fresh pesto
Parmesan or vegetarian alternative, to serve (optional)
• Heat the oil in a large saucepan, add the garlic and cook for 2 minutes until golden. Add the chilli flakes and tomatoes, season well and simmer for 15 minutes until the sauce is thick and reduced.
• While the sauce is cooking, cook the pasta following pack instructions – add the kale for the final 2 minutes of cooking. Drain well and stir into the sauce, then divide between 4 bowls. Top each with a dollop of ricotta, a drizzle of pesto and shavings of Parmesan.
And that’s that! Bon apetite!
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