1

Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Add pasta and a pinch of salt and cook, following packet instructions, until just tender. Drain, reserving ½ cup (125ml) cooking liquid. Return pasta to pan.

2

Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook salami, stirring, for 1 minute or until browned and crisp. Transfer to a plate lined with paper towel.

3

Cook onion, capsicum and garlic in same pan, stirring, for 2 minutes or until softened. Add kale and cook, stirring, for 2 minutes or until wilted. Remove from heat and stir in juice. Season with salt and pepper.

4

Add kale mixture, half the salami and reserved cooking liquid to pasta and toss to combine. Top pasta with ricotta and remaining salami to serve.