One-Pot Lemon & Kale Fusilli

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.