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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
fusilli(ContainsGlutenMay be present Egg, Soy)
sea salt flakes
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.