Editorial Assistant for Teacher, Zoe Kaskamanidis, shares her recipe for a delicious and nourishing kale pasta.

Recipe: Kale pasta

Wellbeing by Teacher is dedicated to improving the lives of teachers and school leaders by providing them with informative, evidence-based strategies on how to care for their body, mind and overall sense of wellbeing. We also share recipe ideas, fitness tips, book reviews (and more!) from teachers, school leaders and others working in the sector.

In today’s piece, Zoe Kaskamanidis, Editorial Assistant for Teacher, shares her recipe for a delicious and nourishing kale pasta.

My first time eating this pasta was at my sibling’s house. We cooked together in their kitchen with the delicious scent of garlic and chilli swirling up around us. Following their guidance, I finely chopped a big bunch of kale and more garlic than I’d ever used in a recipe before. I’m glad I followed their instructions carefully though, because I have to say this was one of the most delicious meals I’ve had.

I’ve made this meal a handful of times now in my own home, and have realised that the golden rule with this recipe is not to skimp on the quantity of ingredients. Like always, al dente pasta is also a must to avoid a big stuck-together bowl of pasta at the end (trust me).

I should mention, this recipe is a little indulgent, and not necessarily one I’d come to when I’m trying to keep the shopping budget low. But if you’re looking for a big bowl of comfort (with greens), it’s hard to beat.

This is the recipe for 4-5 big serves:

  • 8 cloves of fresh garlic
  • 2 red birds eye chilli (depending on your heat preference)
  • ¾ cup of pine nuts
  • 1 lemon (including zest)
  • 1 big bunch of curly kale
  • 2 cups of grated pecorino cheese
  • 500g packet of dried linguine
  • Olive oil
  • Salt
  • Pepper


  1. Put a big pot of water on the stove top and start bringing to a boil for the pasta. Add a pinch of salt and a splash of olive oil.
  2. Fry pine nuts in a dry pan over the stove top until golden, then set aside in a small bowl to cool.
  3. Finely chop the garlic and chilli (removing the seeds first).
  4. Thoroughly wash and finely chop the kale.
  5. Zest the lemon and cut in half.
  6. Finely grate the pecorino (unless it’s pre-grated).
  7. Once your water is boiling, add the pasta to the pot (following packet instructions).
  8. Put your biggest pan on the stove top, add a generous splash of olive oil, then add the garlic, browned pine nuts and chilli, and a pinch of salt.
  9. When the garlic begins to brown, add the chopped kale and stir fry.
  10. Once kale has wilted, turn the heat off and mix in half the pecorino and all of the lemon zest.
  11. Once the pasta is done, you’re ready to serve! Throw the cooked pasta in with the kale in the pan and toss. Season with salt and pepper to taste. Serve up, and top with fresh lemon juice and the remaining pecorino and pine nuts. Enjoy!

How do you care for your own health and wellbeing? Do you have any recipes that you’d like to share with your colleagues in education? We’d love to hear about them. Here’s a handy guide on how to get started.