Chickpea pasta with cavolo nero and almond pesto

Ingredients

For 1 serving

• Chickpea pasta85 g
• Tuscan kale100 g
• Almonds12 g
• Garlic0.5 clove
• Lemon juice1 teaspoon
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: nuts,

In season: November – March

Method

1. Bring a pot of water to the boil and salt it. Meanwhile strip the central rib from the cavolo nero and wash the leaves.
2. Blanch the cavolo nero in the water for 3 minutes, until soft and bright green; lift it out with a slotted spoon, keeping the water on the heat for the pasta.
3. In a blender jug blend the cavolo nero with the almonds, garlic, oil, lemon juice, salt and a small ladle of cooking water until you have a creamy pesto.
4. Cook the chickpea pasta in the same water for the time on the packet, no longer; drain it al dente, keeping a little water.
5. Toss the pasta with the pesto, adding a splash of cooking water if needed to make it creamy, and finish with a grind of pepper.