Photo of Ricotta, chilli & walnut pasta by WW

Ricotta, chilli & walnut pasta

Points® value
Total Time
30 min
15 min
15 min
This flavoursome pasta dish is ready in 30 minutes, perfect for a speedy mid-week meal


White pasta, dry

240 g, fusilli

Walnut Halves

40 g, coarsely chopped

Olive Oil

1½ tablespoon(s)

Red onion

1 small, finely chopped

Chilli, green or red

1 individual, red, deseeded, finely chopped


4 clove(s), thinly sliced

Lemon Juice, Fresh

10 ml


½ zest(s) of 1

Kale, raw

400 g, stems removed, leaves shredded

Ricotta Cheese

80 g, crumbled


  1. Cook the pasta in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Return to the pan.
  2. Meanwhile, heat a large nonstick frying pan and toast the walnuts for 2 minutes or until you can just smell them. Remove from the pan and set aside.
  3. Heat half the oil in a large nonstick frying pan over a medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the chilli, garlic and lemon zest and cook, stirring, for 1 minute or until fragrant.
  4. Add the kale and cook, stirring, for 2 minutes or until it has wilted. Add the kale mixture, lemon juice, walnuts and remaining oil to the pasta and toss gently to combine. Serve topped with the ricotta.