Fusilli With Walnut & Kale Pesto
With Sage Butter Sauce
Serves 2
INGREDIENTS:
300g fresh fusilli
75g kale, chopped
60g walnuts, plus extra to serve Small bunch of basil leaves
2 garlic cloves
50g parmesan cheese, grated, plus extra to serve
120ml extra virgin olive oil
Sea salt and freshly ground black pepper
METHOD:
1. Cook the pasta in a large pan of salted, boiling water according to the packet instructions. Drain and set aside.
2. Meanwhile, in a separate pot of salted, boiling water blanch the kale for 1 minute. Drain and rinse under cold water until cool.
3. Put the kale, walnuts, basil and garlic in a food processor and pulse until chopped. Add the olive oil and parmesan and pulse until combined but not completely smooth. Season to taste.
4. Toss the pasta and pesto together and serve with a final showering of parmesan and a few walnuts crumbled over the top.
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