Ricotta, chilli & walnut pasta
12
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This flavoursome pasta dish is ready in 30 minutes, perfect for a speedy mid-week meal
Ingredients
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
Garlic
4 clove(s), thinly sliced
Lemon Juice, Fresh
10 ml
Lemon
½ zest(s) of 1
Kale, raw
400 g, stems removed, leaves shredded
Ricotta Cheese
80 g, crumbled
Instructions
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.
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