Lemon Ricotta Pasta

Ingredients

• 12 oz (337 g) cavatappi pasta
• 1/4 cup (60 ml) olive oil
• 1 tsp (5 ml) Garlic
• 1 cup (250 ml) whole-milk ricotta
• 3/4 cup (175 ml) freshly grated Parmesan cheese , plus more to serve
• 1/4 cup (60 ml) fresh lemon juice
• Zest of lemon
• 8 oz (225 g) shredded kale
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) ground black pepper
• Basil to serve