Fusilli pasta with kale pesto, roasted cherry tomatoes, shredded chicken and kale crisps

Ingredients (Serves 4)

Fusilli pasta with kale pesto, roasted cherry tomatoes, shredded chicken and kale crisps

Kale pesto

  • 200g kale, washed
  • Juice of 1 lemon
  • 80g sunflower oil
  • 80g feta cheese
  • 3g salt
  • 2g crushed black pepper

Roasted cherry tomatoes

  • 1 punnet, red cherry tomatoes
  • 1 punnet yellow cherry tomatoes
  • 50ml olive oil
  • 2g Maldon sea salt
  • 1g course black pepper

Kale crisps

  • 60g fresh kale
  • 20ml olive oil
  • 1g Maldon sea salt

To complete the dish

  • 320g cooked fusilli
  • 80g cooked shredded chicken breast


Method for the Kale pesto

  1. Blanch the kale in boiling water, remove from the water and squeeze out any excess water
  2. Into a blender add the kale, juice of a lemon and the sunflower oil
  3. Blend together into a paste is formed.
  4. Add the feta cheese, salt and pepper and blend.
  5. If you would like the pesto to be more wet add another 20g of sunflower oil at a time.

Method for the roasted cherry tomatoes

  1. Heat the oven to 160°C
  2. Cut the tomatoes in half and place on a baking tray.
  3. Sprinkle with the olive oil, salt and pepper
  4. Place in the oven and cook for 10 – 15 minutes, just until just soft.

Method for the kale crisps

  1. Heat the oven to 120°C
  2. If the kale is not already chopped, then cut the leaf into smallish pieces.
  3. Wash under cold water and dry the leaves using a salad spinner.
  4. In a bowl, add the leaves, olive oil and salt. Mix well together.
  5. Place the leaves on a baking tray and place into the pre-heated oven for 5 minutes or until the kale is crispy.

Method to complete the dish

  1. Heat up the fusilli pasta in boiling water
  2. Tip the hot paste into a large saucepan add the kale pesto and heat together.
  3. Add the chicken and cherry tomatoes and heat until the chicken has warmed through.
  4. Take off the heat, place into you r serving dish and garnish with the with the kale crisps.