Serves 4: Prep 10 mins: Cook 25 mins
Ingredients
1tbs Rapeseed Oil
2 Red Onions
300g Kale
300g Pasta (Waveney Mill Spatziola is a good pasta to hold the sauce)
4tbs Soft Cheese
4tbs Fresh Pesto
Method
1/ Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelize. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
2/ Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, soft cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.