Kale, Spinach and Walnut Pesto Pasta

Ingredients

• 100g walnut halves, plus a few extra chopped and toasted, to serve (optional)

• 1 (200g) pack sliced kale, thick stalks discarded

• 1 (220g) pack baby spinach

• 1 (25g) pack basil, leaves picked

• 2 tbsp nutritional yeast

• 4 tbsp extra-virgin olive oil

• 300g wholewheat fusilli

• 3 large garlic cloves, finely sliced

• ½ tsp fennel seeds, crushed

• 2 tsp (approx.) chilli flakes

• 1 lemon, zested and juiced

Directions

• Step 1

  Put the 100g walnuts in a bowl, cover with boiling water and leave to soak. Place a large pan over medium heat, add the kale with a mugful of boiling water and simmer for 2 mins. Stir in the spinach until wilted, then immediately remove from the heat. Drain well and leave to cool.

• Step 2

  Squeeze out any excess moisture from the greens; drain the soaked walnuts. Transfer both ingredients to a food processor, along with the basil, nutritional yeast, 2 tbsp of the olive oil and a small pinch of salt. Blitz to a coarse purée.

• Step 3

  Cook the pasta in a large pan of boiling water as per pack instructions, until al dente. Drain, reserving a little pasta water.

• Step 4

  Meanwhile, heat the remaining oil in a large pan over medium heat. Add the garlic, fennel seeds and chilli flakes, and cook for 1-2 mins until golden. Add the blitzed pesto, then toss in the pasta, lemon zest and juice with a good glug of pasta water, until combined. Divide between bowls and scatter with extra toasted walnuts, if liked.