Gavin's Orecchiette With Basil Kale Pesto & Ricotta (Vg)

This healthy twist on the classic pesto pasta is made out of fresh basil and kale and topped with Paesanella ricotta cheese and an extra sprinkle of toasted pepitas for crunch.

For this recipe, Gavin sautés kale with garlic. He then blends it with freshly picked basil leaves and mixes it through Orrechiette pasta. Finally, the dish is topped with Paesanella Ricotta, toasted pepitas, Grana Padano Parmesan, and a drizzle of olive oil.

The result is utterly delicious and makes the perfect lunch or quick dinner!

Enjoy it hot or cold.

Made with ❤️ by Gavin

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Serves one

  Reheating Instructions:

  1. Place pasta into microwave and heat for 4-6 minutes or until warm.

  OR: Defrost pasta overnight and heat for 2-3 minutes or until warm.

  🥖 Best served with: crusty bread
  

  Ingredients: Pasta (durum wheat flour), kale, basil, pepita (pumpkin seeds), parmesan, garlic, lemon, olive oil, vegetable oil, salt, pepper

  Contains: Milk, Gluten

• Growing up, I was always cooking and creating in the kitchen with my mother, growing fresh produce in our garden, experimenting with dishes at home, and was brought up eating kale, spinach and humous before they were well-known foods!

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