Kale and Walnut Pesto Pasta
Course: Main Skill level: easy Serves: 4 Vegetarian
■ 300 g (10½ oz) wholewheat penne pasta
■ 1 x 500 g pack kale
■ 250 g (9 oz) cherry tomatoes, halved ■ 150 g (5½ oz) walnuts
■ 100 g (3½ oz) vegetarian parmesan, grated ■ 2 cloves garlic
■ 2 tbs extra virgin olive oil
■ Salt and freshly ground black pepper, to taste
■ 25 g (1 oz) mixed nuts, chopped
Cook the pasta in a large saucepan of boiling water for 11 minutes, adding 300 g (10½ oz) of the kale for the last 3 minutes. Drain, reserving 250 ml
(9 fl oz) of the cooking water and return to the pan with the tomatoes.
2 Meanwhile, place the walnuts, cheese, garlic, oil and the reserved cooking liquid in a food processor and blitz, adding the remaining kale in batches to give a paste. Season to taste.
3 Add to the pasta and heat through for a minute or two. Serve sprinkled with chopped nuts.