Whole-grain pasta with garlicky kale pesto

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40g walnuts

4 garlic cloves, crushed

1 lemon, zest and juice

200g kale, stems removed

Salt and black pepper

Freshly grated nutmeg, (optional)

80-120ml extra virgin olive oil

50g Parmesan, grated

350g wholegrain linguine, plus extra to serve

, (or pasta of choice)

Click to try this chicken pesto pasta bake...

Preheat the oven to 180˚C/160˚C fan/gas mark 4. Spread the walnuts in a single layer on a baking tray. Roast for 6-10 minutes, tossing regularly to ensure even cooking, until the nuts are a shade darker and smell toasty.
Bring a large pot of salted water to a boil and cook the linguine according to the package instructions.
Meanwhile, place the toasted walnuts, garlic, lemon zest and juice in a food processor and pulse to combine.
Add the kale in stages and pulse to finely chop. Add some salt, pepper and a few grates of nutmeg, if using. With the motor running, pour in extra-virgin olive oil just until a thick sauce forms. Transfer to a bowl and stir in the Parmesan.
Scoop out around 250ml of the starchy pasta water and add to the pesto, stirring to combine. Drain the pasta well, then toss with the pesto to coat.
Season to taste and serve with extra grated Parmesan.

Per serving:
651kcals, 33.9g fat (5.5g saturated), 71.7g carbs, 3.6g sugars, 19.2g protein, 11.3g fibre, 0.193g sodium

By easyFood