Pasta with kale, sweet potato and ricotta
Recipe provided by Gaby Holland
Serves 4
Ingredients
- 300g whole grain pasta
- 1 large sweet potato, peeled and diced (pumpkin is an alternative)
- 4 cups kale, finely sliced kale
- 8 cloves garlic, chopped
- 10 cherry tomatoes, halved
- 1 chilli pepper, minced
- 1 lemon, zest only
- ½ lemon, juice only
- 200g ricotta
- 100g Pecorino cheese
- Sea salt
- 4 tbsp olive oil
Method
- In a large pasta pot, boil the cubed potatoes and kale for 5 mins.
- Add the pasta and cook according to instructions, short of a minute.
- Meanwhile heat 2 tbsp oil in frying pan and add the garlic and chilli.
- Stir for a minute, add the cherry tomatoes and cook for a further 3 mins.
- When pasta is cooked, drain and put back into the large pasta pot, add the tomato mixture and give a good mix over a low heat.
- Stir in the lemon juice and rind and ricotta.
- Season well. Serve with another drizzle of olive oil and pecorino shavings.
