Kale pesto pasta

Serves 4
100g kale leaves
3 garlic cloves, grated
50g cashew nuts, toasted
50g pine nuts, toasted, plus extra to serve
100g Parmesan, (or vegetarian alternative) grated
small handful of Fresh basil, (optional)
180ml olive oil
1 lemon juiced
Salt and black pepper
320g pasta
  1. Place the kale, garlic, nuts, cheese and herbs in a food processor and whizz until finely chopped.
  2. Add the oil and lemon juice and whizz until smooth. Season with sea salt and lots of black pepper to taste.
  3. Bring a large pan of salted water to the boil over a high heat and cook the pasta according to package instructions. Drain well, reserving a little of the cooking water.
  4. Add the pesto to the pan with the pasta and return to the hot hob to warm through. Add a splash of the reserved cooking water and stir to combine well.
  5. Divide amongst serving bowls and top with some extra pine nuts and a drizzle of olive oil, if desired.

Note: parsley can be used as an alternative to fresh basil, if you wish.

Per serving: 888kcals, 60.9g fat (11.7g saturated), 68.2g carbs (1.2g sugars), 23.6g protein, 2.1g fibre, 0.284g sodium