Pasta with kale, sweet potato and ricotta

Recipe provided by Gaby Holland

Serves 4


  • 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


  1. In a large pasta pot, boil the cubed potatoes and kale for 5 mins. 
  2. Add the pasta and cook according to instructions, short of a minute. 
  3. Meanwhile heat 2 tbsp oil in frying pan and add the garlic and chilli.  
  4. Stir for a minute, add the cherry tomatoes and cook for a further 3 mins. 
  5. 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. 
  6. Stir in the lemon juice and rind and ricotta. 
  7. Season well. Serve with another drizzle of olive oil and pecorino shavings.