Cherry tomato, kale, ricotta & pesto pasta

• olive oil↗2 tbsp tbsp
• garlic cloves↗3

  chopped

• crushed chilli flakes↗1 tsp tsp
• 2 x 400g cans cherry tomatoes
• penne↗500g g
• kale↗200g g

  chopped

• ricotta↗4 tbsp tbsp
• fresh pesto↗4 tbsp tbsp
• parmesan↗

  or vegetarian alternative, to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan, add the garlic and cook for 2 mins until golden. Add the chilli flakes and tomatoes, season well, and simmer for 15 mins until the sauce is thick and reduced.

2. 2

   While the sauce is cooking, cook the pasta following pack instructions – add the kale for the final 2 mins of cooking. Drain well and stir into the sauce, then divide between 4 bowls. Top each with a dollop of ricotta, a drizzle of pesto and shavings of Parmesan, if you like.