Ease of preparation rating: Easy
Yield: 2-4 servings
Ingredients:
2 tablespoons (30 ml) sunflower oil
1 shallot, minced
1 cup (240 ml) cherry tomatoes, halved
1 cup (240 ml) torn kale leaves with stems removed
¼ cup (60 ml) white wine
1 pound (450 g) fresh linguine
¼ cup (60 ml) Sunflower Basil Pesto (see recipe)
Garnish
Radish sprouts
Sliced lamb’s cheese
Salt and pepper
Method:
Heat sunflower oil in a large skillet. Add shallot and cook until softened. Add cherry tomatoes and kale to skillet. Deglaze with white wine and simmer for a few minutes.
Cook fresh pasta in boiling salted water until al dente.
Drain pasta, reserving ½ cup (120 ml) of pasta water. Add reserved pasta water to skillet with tomatoes and kale. Cook until reduced by half.
Add Sunflower Basil Pesto to skillet and stir. Add linguine to skillet and stir until well combined. Remove from heat. Top with radish sprouts and sliced lamb’s cheese, and season with salt and pepper.