Cascatelli Pesto Pasta
Serves 430 mins prep40 mins cook
Cascatelli pasta with pesto, chickpeas and kale, topped with creamy grated ricotta salata cheese. This super-tasty pasta is a satisfying meatless meal that's ready to eat in 15 minutes.
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What you need
Instructions
Bring 4 quarts of water to a boil in a stockpot or large saucepan. Add 2-3 tablespoons kosher salt, until the water tastes pleasantly salty. Cook the pasta until al dente, 13-15 minutes. Scoop out and reserved ¾ cup of the cooking water and reserve. Put the kale in a a colander. Drain the pasta over the kale (this will quickly wilt it). Put the pesto and red pepper in a large serving bowl. Pour in the pasta cooking water a few tablespoons at a time and stir until it looks smooth and saucy. Transfer the pasta and kale to the serving bowl along with the chickpeas. Toss everything together with the sauce until the pasta is coated. Drizzle in more water if needed. Sprinkle the cheese over the pasta and serve.View original recipe