Riverford Wicked Leeks
Kale and olive pasta recipe image

Print Kale and olive pasta

This nutrient-rich recipe has a lovely rich flavour profile and can be thrown together in twenty minutes. Substitute the Parmesan if you are vegetarian, and use gluten-free pasta if you'd prefer.


  • 250g dried pasta
  • 150g kale, washed & stalks removed
  • 100g butter
  • 4 garlic cloves, finely chopped
  • 25g walnut pieces, roughly chopped
  • 25g pitted black olives, roughly chopped
  • 2 tsp balsamic vinegar
  • Parmesan, grated
  • Salt & pepper


  1. Cook the pasta as per the pack instructions.
  2. Shred the kale leaves and blanch in boiling water for 2-3 minutes.
  3. Melt the butter in a large frying pan or wok. Add the garlic, walnuts and olives and cook for 2-3 minutes.
  4. Add the kale, the drained pasta, balsamic vinegar and salt and pepper. Cook for a further 1-2 minutes.
  5. Sprinkle with Parmesan and serve.

Cooks notes

We’ve used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
want to cook with fresh ingredients? try one of our award winning veg boxes