Kale Pesto Pasta

Serves 4 as a light lunch

Pasta for 4 people

100g kale (curly or Russian – either are ok. If you don’t have kale, you can substitute spinach, Swiss chard or black nero cabbage)

2 cloves garlic, peeled & crushed

handful pine nuts

3 tablespoons double cream

50g parmesan, grated (optional)

1 tablespoon vegetable oil

1/2 teaspoon grated nutmeg (optional)

Pinch of salt

Note: use your kale as soon as possible after getting it, or it goes really bitter and doesn’t taste very nice!!!

Heat the oil in a pan and gently sauté the garlic for 2 minutes.

Wash the kale well and chop roughly. Add to the garlic pan. Cover and cook for 2 minutes, until the kale starts to wilt.

Put the pine nuts in a food processor / blender and blitz until smooth. Add the double cream and nutmeg, if using. Blitz again.

Add the kale and garlic. Process until smooth. Season with the salt and grated parmesan (if using). Mix well.

Cook the pasta according to the packet instructions. Drain well.

Add the kale pesto to the pasta in the pan and mix well.

Serve warm.