This one pan plus blender superfood pasta is exactly what we all need right now.
150 g spaghetti
6 stems of Tuscan kale
2 cloves of garlic
20 ml olive oil
30 g parmesan
30 g ricotta
Cook spaghetti according to directions on packet
Destem kale, peel garlic and add to boiling spaghetti water. Remove after 5 minutes and add to blender with olive oil, 25 g of grated parmesan, pinch of salt and pepper and a ladle of the pasta water. Blend until smooth.
Once cooked drain spaghetti, reserving a cup of the pasta water. Return spaghetti back into pot and toss with the green sauce so that the spaghetti absorbs all the goodness. You can add a dash of the pasta water if required to loosen it up.
Finish by topping with the ricotta and left over parmesan cheese.