2 cloves of garlic grated

100g purple kale, washed and roughly chopped

200g cherry tomatoes, halved

130g feta cheese, crumbled (optional)

150g wholewheat pasta

handful of basil

Pop a drizzle of olive oil in a large frying pan or wok

Pop in your kale and garlic for a couple of minutes until your kale starts to wilt.
Add your tomatoes and continue to cook until the tomatoes just start to release their juices and the kale is softened. Put in a good grind of pepper. Turn off the heat. Add the basil and crumble most of the feta cheese on it.

Once the pasta is finished cooking, keep back a little bit of the cooking water and then drain the pasta and add it to your kale pan. Give it a good stir and if it looks a little dry, pop in a couple of spoons of the pasta water.

Divide between 2 bowls and crumble over your reserved feta.