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 [1] (see recipe [1])
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 [1] 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.