Kale & Ricotta Tagliatelle

Pasta is always a quick and easy go-to, and luckily, it’s not that difficult to make it delicious and healthy in only 15- 20 minutes! I love this recipe because the ricotta makes the pasta creamy and super tasty, while the kale with a cashews or pine nuts is a true superfood that adds a bit of crunch to it.




  • 300g Tagliatelle
  • 150g ricotta
  • 200g Kale
  • 3 tbsp olive oil
  • Chili flakes
  • 1-2 cloves garlic
  • 1 large onion
  • Fresh basil, salt and pepper
  • Pine nuts or cashews (optional)


Cook the tagliatelle first for around 6-7 minutes, then simply cook it together with the kale for another few minutes. Meanwhile, slice up the onions and heat up a pan with the olive oil. Add the onions, garlic and start cooking them.

Once the pasta is down, drain it and stir it into the onion and garlic mixture. Add salt, pepper, chili flakes and basil and cook for 2-3 minutes while slowly adding the ricotta.

Once it’s ready to serve, add cashews or pine nuts on top.


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