Kale, lemon, chilli and walnut pasta
240 g, spiral variety
1 medium, finely chopped
fresh red chilli
1 whole, deseeded, finely chopped
4 clove(s), thinly sliced
fresh lemon rind
2 tsp, finely grated
2 cup(s), stems removed, shredded
⅓ cup(s), (35g) coarsely chopped, lightly toasted
reduced-fat ricotta cheese
80 g, crumbled
- 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.
- 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.
- 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.