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

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.