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Fresh Tomato, Kale, and Caper Berry Pasta

Donna Hay
  • minutes
  • Serves 4

INGREDIENTS

2 cups

Baby kale, leaves

1/3 cup

Caper berries

1 3/4

lbs Cherry tomatoes

1/3 cup

Pesto, store-bought

1 lb

Spaghetti

1

Sea salt and cracked black pepper

1/3 cup

Olive oil, extra-virgin

1 tbsp

Red wine vinegar

1 cup

Ricotta, fresh