Curly Kale With Chilli Pesto Pasta (GF, Egg Free, Vegetarian)


This Pesto is so simple and scrummy, uses kale in a lovely way.

Its delicious hot or cold so leftovers make a perfect lunch delight.

Makes 6 portions.

Macros per portion:

Calories 362, Protein 12.66g, Carbs 34.33g, Fat 19.17g and Fiber 1g


  • 1 Tsp Coconut Oil
  • 50g Fresh Curly Kale
  • 1 Tsp Minced Garlic
  • 100g Grana Padano
  • 100g Pine Nuts
  • 100g Ricotta
  • 1 Tsp Crushed Chillies
  • 1 Tsp Sea Salt
  • 250g Dried Free From Penne Pasta

You will need:

  • Wok
  • Large Saucepan
  • Blender
  • Spatula
  • Measuring Spoons / Scales
  • Sharp Knife


  • I used this Free From Pasta from Sainsburys

  • Pop pasta in large saucepan and add boiling water.

    Cook for 8 minutes

  • Add coconut oil to wok over a medium high heat

  • Add kale and minced garlic

  • Stir and cook until starting to wilt

  • Cut up your grand padano and add with pine nuts to blender.

    Blitz until texture is like breadcrumbs

  • Add kale and crushed chillies and blitx until combined

  • Add ricotta and blitz until well combined

  • When pasta is cooked, drain and stir in your pesto

    Mix until well combined

  • Serve and enjoy.

    This keeps well in an airtight container and is great cold for lunch

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