Pesto & Kale Fusilli with Buffalo Mozzarella

There's so much goodness packed into this simple pasta dish that it's hard to know where to start! Happily, it's much easier to make than it is to list its virtues. Packed with seasonal greens, its a healthy, simple and nutritious plant-based meal.

Prep time: 5 mins 

Cooking time: 15 mins   

Serves 4 

Ingredients 

• 500g Fusilli Pasta 
• ½ Bunch Tuscan Kale, leaves stripped from stem 
• 200g Harris Farm Pesto, 1 tbsp reserved 
• 1 Lemon, zested 
• 250g Buffalo Di Mozzarella  

Pantry 

• Salt and Pepper  
• 1 Punnet Micro Herbs 
• Olive Oil  

METHOD 

1. Bring a large pot of salted water to the boil and cook pasta according to instructions. Meanwhile, remove Tuscan Kale leaves off the stem and reserve 1 tbsp of pesto for garnishing. 
2. Drain the pasta into a large colander and set aside. In the same pot, add olive oil and cook the Tuscan kale leaves for 1 minute, or until vibrant green and wilted.
3. Place the pasta back into the pot, add the pesto, half of the lemon zest. Season with salt and pepper. Stir well. 
4. Pile the warm pasta onto a large platter. Drain the mozzarella, tear into bite-sized pieces and arrange on top of the pasta.
5. Serve pesto fusilli, topped with the reserved pesto and garnished with micro herbs and lemon zest. 

TIPS & LEFTOVERS

• Mix the reserved pesto with a little olive oil, easier to drizzle over the dish before serving. 
• Add leftover pesto to any Italian style sauce, spread on toast and top with avocado or use it on pizza as a base or topping. 
• Use leftover Tuscan kale leaves in soups, curries or sauté with olive oil, garlic and seasonings and serve as a side. 
• Tuscan kale stems make great rabbit food.