KALE AND WALNUT PESTO PASTA BAKE

Adding nuts, such as walnuts and cashews, and seeds, like pumpkin seeds, to your diet will increase tryptophan, an amino acid responsible for producing mood-boosting serotonin. Try sprinkling over salads or into your morning porridge, or whizzing into homemade pesto sauce.

SERVES 4

✣ 50g (1¾oz) walnuts

✣ 200g (7oz) cavolo nero, stems removed and leaves chopped

✣ 1 small garlic clove

✣ 400g (14oz) short pasta, such as fusilli

✣ 50g (1¾oz) Parmesan cheese, grated

✣ 50g (1¾oz) basil, leaves removed

✣ Zest and juice of 1 lemon

✣ 85ml (3¼fl oz) olive oil

✣ 45g (1½oz) butter

✣ 100g (3½oz) ricotta

✣ 150g ball mozzarella, torn up 1

Heat the oven to 200C/Gas 6. Place the walnuts in a small roasting tin and bake for 5 mins. 2

Meanwhile, bring a large pan of salted water to the boil. Add the cavolo nero and garlic to the pan and blanch for 1 min. Use tongs to transfer to a bowl of cold water. Leave for 5 mins.

3

Add the pasta to the pan of water and cook for 2 mins less than the pack instructions.

4

Drain the cavolo nero and garlic and squeeze out any excess moisture. Add both to a food processor, along with the walnuts, Parmesan, basil, and lemon zest and juice. Blitz until very fine and gradually drizzle in the olive oil until a glossy paste forms. 5

Drain the pasta, reserving a mug of pasta water. Stir through the pesto and butter and toss together until the pasta is glossy and well coated. Add a little pasta water if the pasta looks dry. Tip into a baking dish and dollop the ricotta on top. Scatter over the mozzarella. Bake for 20-25 mins.