Kale Pesto Pasta

Full of good fats and easy to make, this is best eaten immediately, as the rice pasta can get gluey with resting. Hands-on time 20min. Cooking time about 20min. Serves 4  50g (2oz) cashews  100g (31/2oz) kale, thickly shredded, woody stems discarded  400g (14oz) brown rice pasta  1 ripe avocado, peeled and stoned  1 small garlic clove, crushed  25g (1oz) vegetarian hard cheese, grated, plus extra, optional, to serve  Juice 1/2 lemon FOR THE SEED SPRINKLE  1tsp vegetable oil  1tbsp pumpkin seeds  1tbsp sunflower seeds  1tbsp white or black sesame seeds  1tsp smoked sweet paprika

1 Cover cashews with just-boiled water and set aside for 15min. Bring a large pan of water to the boil and cook the kale for 5min, until just tender. Lift out with a slotted spoon

into a colander in the sink (keep the water boiling).

2 Add pasta to the pan and cook according to pack instructions. Drain.

3 Meanwhile, drain soaked cashews and whizz with the kale, avocado, garlic, cheese and lemon juice in a blender. Add 50ml (2fl oz) water and some seasoning and whizz until fairly smooth. Add a little extra water, if needed, to loosen. Check seasoning and set aside.

4 For the seed sprinkle, heat

oil in a small frying pan over medium heat, add seeds and paprika and fry, stirring occasionally, for a few min until golden. Empty on to a plate.

5 Drain pasta and return to the empty pan. Mix through pesto and divide between 4 bowls. Sprinkle over seeds and serve with extra cheese, if you like.

PER SERVING 611cals, 16g protein, 25g fat (6g saturates), 76g carbs (2g total sugars), 7g fibre