Kale Pesto Pasta with Ricotta and Chili Recipe

Name: Kale Pesto Pasta with Ricotta and Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Curly Kale, Stems Removed; 2 cloves Garlic; 1 Lemon's Juice; 1/4 teaspoons Red Pepper Flakes; 1/4 cups Olive Oil; Kosher Salt To Taste; 1 pound Spaghetti Noodles; 4 ounces, weight Fresh Ricotta Cheese; 4 pinches Red Pepper Flakes; 4 teaspoons Olive Oil; Kosher Salt To Taste

Servings: persons

1
1.
2
Bring a large pot of salted water to a boil.
3
Put the pasta in to boil and cook according to manufacturers directions.
4
2.
5
In the bowl of a food processor, combine all of the pesto ingredients and pulse until the pesto is smooth.
6
Season to taste with kosher salt and extra lemon juice if needed.
7
3.
8
When the pasta is ready, drain the water out of the pot and toss the pasta with the pesto.
9
Season to taste with additional kosher salt.
10
4.
11
Plate the pasta and top it with dollops of the ricotta cheese and sprinkle with the red pepper flakes and additional kosher salt if needed.
12
Drizzle with the olive oil and serve immediately.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Curly Kale, Stems Removed, 2 cloves Garlic, 1 Lemon's Juice, 1/4 teaspoons Red Pepper Flakes, and more.

Yes, Kale Pesto Pasta with Ricotta and Chili falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale Pesto Pasta with Ricotta and Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions