500g wholemeal penne
1 tbsp extra virgin olive oil
1 bunch curly kale, chopped
2 large brown onions, finely sliced
50g soft goat’s cheese
¼ bunch basil leaves
100g Parmigiano cheese, grated
Salt and pepper
Cook pasta according to packet directions. In a medium-sized frypan, add one tbsp oil and cook onion on medium heat for about 10-13 minutes or until soft and tender.
Add chopped kale and stir, then cover and allow kale to steam for about five minutes, or until tender. Season with salt and pepper.
Add cooked pasta, goat’s cheese and basil to frypan and toss through. Serve with grated Parmigiano cheese.