With heap of seasonal vegetables, this Tomato & Kale Pasta recipe makes a hearty and healthy dinner or lunch. I cook the tomatoes separately from the kale so to caramelise them slightly.
I got the inspiration straight out of last week’s CSA box from Sutton Community Farm. The kale and tomatoes are grown 5 mins walk from my house. How is that for local and seasonal food!
Here I have used a mix of green and black kale (removing the hard stalks and chopping the leaves finely ) and added chickpeas for proteins (you could substitute them for butter beans or cannellini bean if you prefer).
This dish is so easy and straightforward to prepare that even if you are busy, there is no excuse not to make it. All the ingredients are classic storecupboard staples. Any leftovers will reheat brilliantly the next day.
Vegans can substitute the parmesan with nutritional yeast. Don’t skip the capers and the chilli oil (for a nice little kick of heat — don’t be shy) as they add plenty of flavours. If you feel inclined you even can toast the pine nuts before adding them to the pasta.
This Tomato & Kale Pasta makes 4 generous portions. Dive in!