SPELT SPAGHETTI WITH ZUCCHINI AND CAVOLO NERO-ALMOND SAUCE

Serves 4

Spelt, zucchini and a sauce boosted by cavolo nero [a kale variety] give this pasta star quality, while pecorino adds a touch of sharpness.

• 250g spelt spaghetti (see Note)

• 4 zucchini, spiralised, or 250g zucchini noodles

• basil leaves

• finely grated pecorino, to serve

FOR THE CAVOLO NEROALMOND SAUCE

• 80ml (½ cup) extra-virgin olive oil

• ½ cup (firmly packed) cavolo nero or kale, stalks discarded, leaves torn

• ½ cup (firmly packed) basil

• 30g blanched almonds

• 20g finely grated pecorino

• finely grated zest and juice of ½ lemon

• 1½ garlic cloves

1. Cook the pasta in a large saucepan of boiling salted water until al dente (8 minutes).

2. For the cavolo nero-almond sauce: Process the ingredients in a food processor to a coarse purée and season to taste.

3. Drain the pasta and return to the saucepan with the zucchini and sauce. Toss to combine, season to taste and serve topped with basil and pecorino.

Note Spelt spaghetti is available at selected supermarkets. If unavailable, substitute with wholewheat pasta.

This pesto-style sauce is easy to play around with – try it with only basil, or if you have leftover carrot tops, use them instead of kale.