One-Pot Lemon & Kale Fusilli
with Cherry Tomatoes
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
A tomato pasta doesn't need to be smothered in red sauce. Take this lemon and kale fusilli for example! It's fresh and light, and did we mention it's a one-pot wonder? Yeah, we reckoned you'd like that.
Ingredients
1 punnet
cherry tomatoes
1.5
lemon
1 bunch
basil
200 g
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
25 g
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
1 tsp
sea salt flakes
2.5 tbs
olive oil
500 ml
boiling water
Utensils
Cooking Steps
Halve the cherry tomatoes. Zest and juice the lemon. Roughly chop the basil leaves. Destem and roughly chop the kale. When zesting the lemon be sure to only use the yellow rind. The white pith can be very bitter!
Add the fusilli (this will cook in the pan), cherry tomatoes, lemon zest, 1/2 the basil, sea salt flakes, 2/3 of the olive oil and boiling water to a large saucepan with a lid (make sure the pan is big enough to fit all the ingredients!). DTIP: Be sure to use the suggested amount of pasta so your dish is balanced, just the way we planned it.
Cover and bring to the boil over a high heat. While you’re bringing the pasta to the boil, finely grate the Parmesan cheese.
Once boiling, remove the lid and simmer for 9 minutes, stirring o en until the liquid has evaporated and the fusilli is coated and glossy. In the final 3 minutes of cooking add the kale and stir to combine. Season with salt and pepper.
Meanwhile, in a small bowl combine the remaining olive oil and 1⁄4 of the lemon juice. Once the fusilli is cooked, stir the olive oil- lemon juice mixture through.
Divide the fusilli between bowls and top with the Parmesan cheese and remaining basil.
