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Kale pesto and Fusilli Pasta with Ricotta, Lemon Zest and Chilli

Kale pesto and Fusilli Pasta with Ricotta, Lemon Zest and Chilli

Fills 4 500ml Pots


• 200g head of kale
• 2 cloves garlic, peeled
• 80g hazelnuts, toasted
• 100g parmesan, grated
• 80ml extra virgin olive oil
• 2 lemons, juice and zest
• 1 tsp dried chilli flakes
• 200g fusilli
• 200g ricotta
• A handful of basil leaves

Fills 4 x 500ml
Chilly’s Food Pots



Place a large pan of water over a high heat, add salt to the water and bring to
a rolling boil.

Add the kale, garlic, half the toasted hazelnuts and grated parmesan to a high-speed blender. Pour in the olive oil and the juice and zest of the lemons. Blend until you have a smooth and vivid green paste. Stir through half the chilli flakes and set aside.

Boil the pasta as per packet instructions or until al dente. Once cooked, reserve a large mugful of the cooking water and drain the rest. Add the cooked pasta back to the pan and pour over the pesto. Add the remaining chilli flakes, ricotta and remaining hazelnuts and season well with salt and pepper. Add the reserved cooking liquid until you have a consistency you like, stirring constantly. Scatter over the basil leaves and ladle into your Chilly’s Food Pots, hot or cold.

Tip: If you want to eat this hot, undercook the pasta so it has a bite to it, as it will continue to cook in your pot.

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