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Photo of Kale, lemon, chilli and walnut pasta by WW

Kale, lemon, chilli and walnut pasta

10
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Curious about kale? Try it in this Tuscan-style pasta dish and you’ll be hooked.

Ingredients

Dry pasta

240 g, spiral variety

Olive oil

1 tbs

Red onion

1 medium, finely chopped

Fresh red chilli

1 whole, deseeded, finely chopped

Garlic

4 clove(s), thinly sliced

Fresh lemon rind

2 tsp, finely grated

Kale

2 cup(s), stems removed, shredded

Lemon juice

1 tbs

Walnuts

⅓ cup(s), (35g) coarsely chopped, lightly toasted

Reduced-fat ricotta cheese

80 g, crumbled

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain, reserving ½ cup pasta cooking water. Return to pan.
  2. Meanwhile, heat 2 teaspoons oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add chilli, garlic and rind and cook, stirring, for 1 minute or until fragrant.
  3. Add kale and cook, stirring, for 2 minutes or until kale has wilted. Add kale mixture, juice, walnuts, remaining oil and reserved pasta water to pasta and toss gently to combine. Serve topped with ricotta.

Notes

TIP: To toast walnuts, preheat oven to 200°C or 180°C fan-forced. Spread walnuts on a baking tray and bake, stirring once, for 3–4 minutes or until toasted.

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