Kale Pesto Pasta

This recipe is a brilliant way of sneaking kale past fussy eaters. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour. It's quick to make and is packed with vital winter nutrients.

Ingredients 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 substitue 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!!!

Method

Heat the oil in a pan and gently saute 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.