Ingredients
· 375 g dried pappardelle pasta
· 2 tablespoons olive oil
· 4-5 red chillies, finely chopped
· 3-4 garlic cloves, crushed
· 700 g green prawns, peeled
· 4 large kale leaves, chopped
· 525 g tomato and pesto lasagna sauce
· 1 tomato, finely diced
· 2 tablespoons pine nuts, toasted
· Finely grated parmesan
· Fresh basil leaves

Method
Cook pasta in a saucepan of boiling salted water, until tender. Drain, reserving ½ cup cooking water. Meanwhile, heat oil in a frying pan over medium heat. Add chillies and garlic. Cook, stirring, until garlic just starts to turn golden. Add prawns. Cook, turning, until just cooked through. Transfer to a bowl. Add kale to pan. Cook, tossing, until just starting to wilt. Add sauce and reserved cooking water. Season with salt and pepper. Simmer until heated through. Return prawns to the pan with pasta. Toss to combine. Divide pasta among serving plates. Sprinkle with tomatoes, pine nuts, parmesan and basil. Serve.