Ross Geach’s Kalette Orecchiette




Ready in:

20 mins

Ross Geach’s Kalette Orecchiette

With pine nuts, garlic, chilli and feta.



  • 200g orecchiette
  • 200g Kalettes®, washed
  • 1 clove garlic, finely chopped
  • Sprinkle chilli flakes
  • 30g toasted pine nuts
  • 75g feta cheese
  • Zest half a lemon
  • Tablespoon chopped parsley


The pine nuts can be toasted in a dry pan until they are a deep golden brown and put to one side.

The orecchiette should be cooked in salted water as per instructions, usually takes 18 mins so best to get this started first.

Saute the Kalettes® in olive oil.

Add the garlic, chilli flakes and allow them to cook.

Mix in the pine nuts.

Strain the orecchiette, reserving ½ cup cooking liquor.

Mix the pasta and liquor with the Kalettes®.

As your about to serve, fold half of the feta, parsley and lemon zest through the pasta and use the rest to sprinkle on top.